Best Cashew Lovers Cake Recipes

LAYER CASHEW CAKE SANS RIVAL

Steps:

• Preheat oven to 300 degrees F/150 degrees C. Butter and flour four 8-inch/20 cm cake ring /s. Place prepared rings on a baking sheet layered with parchment paper.
• mix ground and chopped cashews and all-purpose flour in a bowl and set aside. Beat egg whites with cream of tartar at medium speed for 1 minute using an electric mixer, gradually adding the sugar.
• Then switch the mixer to high speed and beat egg whites for about 4 to 5 minutes until medium peaks form. Add flour/nuts mixture to the beaten egg whites and mix with a rubber spatula until well combined.
• Equally, distribute the preparation into the prepared cake rings and spread evenly, using a small spatula or just pipe from a pastry bag. Bake the meringue for 50 to 55 minutes or until dry. Once the meringue disks are baked, immediately flip each of them onto another parchment paper sheet. Peel off the parchment from the bottom and allow it to cool.
• To make Sansrival icing, beat egg yolks and vanilla extract for about 8 to 10 minutes at high speed, using an electric mixer. Bring water and sugar in a heavy bottom saucepan over low heat and cook sugar syrup up to 240 degrees F or 115 degrees C.
• Reset the mixer to low speed and gently pour sugar syrup over the beaten egg yolks and beat. Transfer the ready egg yolks/sugar mixture to another bowl, cover with plastic film and let it cool.
• Beat the softened butter at low speed until smooth in a separate bowl. Switch the mixer to medium speed and continue to beat until volume increases. Reset the mixer to low speed again and add the cooled egg yolks/sugar mixture. Whisk until the Sansrival icing is smooth.
• place the first meringue disk on a serving board. Spread the Sansrival icing on top of the disk. Sprinkle with roasted chopped cashews. Repeat this operation with the remaining three meringue disks and Sansrival icing. Cover the top of the cake and its edges with icing. Sprinkle with roasted chopped cashews.

CHOCOLATE CASHEW CARAMEL TART

Steps:

• Heat oven to 350°F. Press cookie dough in bottom and up side of ungreased 11-inch tart pan with removable bottom. Refrigerate 15 minutes. Bake 15 to 18 minutes or until set. Dough will puff while baking but will hold its shape when set.
• In 1-quart saucepan, cook caramels and 1/4 cup of the whipping cream over low heat, stirring frequently, until melted and smooth. In medium bowl, place cashews. Pour 1/4 cup caramel mixture over cashews; toss until completely coated. Set aside. Cool remaining caramel mixture 5 minutes. Pour over baked tart shell; refrigerate 30 minutes.
• In medium bowl, place chocolate chips. In 1-quart saucepan, heat remaining 1 1/4 cups whipping cream to boiling. Remove from heat; pour over chocolate chips. Let stand 2 minutes; stir gently until smooth. Pour mixture over caramel layer in tart shell; let stand 15 minutes. Break apart cashews; place on tart. Sprinkle with salt. Refrigerate 2 hours or until set. Store leftovers in refrigerator.

FUDGE CAKE WITH CASHEW-CARAMEL SAUCE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
• Make and bake cake as directed on box for fluted tube pan. Cool 10 minutes; remove from pan to cooling rack. Cool 15 to 30 minutes.
• Meanwhile, in 2-quart saucepan, heat caramels and evaporated milk over low heat, stirring frequently, until caramels are melted. Stir in cashews. Serve slices of warm cake topped with warm cashew-caramel sauce. Store cake loosely covered. Cover and refrigerate any remaining caramel sauce.

CARAMEL CASHEW CAKE POPS

Steps:

• Prepare and bake cake mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Crumble cake into a large bowl. Add dulce de leche and mix well. Shape into 1-in. balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm., In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Coat with cashews. Insert cake pops into a styrofoam block to stand. Let stand until set.

CASHEW CAKE

Steps:

• Coat two 8-inch round cake pans with nonstick cooking spray, and lightly flour.
• In a large bowl, combine the cake mix, 1/2 cup butter, the water, eggs, and almond extract; mix well.
• Pour the batter into the prepared cake pans, dividing evenly.
• Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Let cool, then remove from the pans to cool completely.
• Meanwhile, in a medium bowl, make frosting by combining the remaining 1/2 cup butter, the confectioners' sugar, milk, and rum extract; mix until smooth.
• Stir in the crushed cashews until mixed through.
• Place 1 cake layer upside down on a serving plate and frost the top.
• Place the second layer over the first and frost the top and sides of the cake completely.
• Garnish with the whole cashews then cover loosely and chill until ready to serve.

GLUTEN-FREE CASHEW OATMEAL CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-inch round springform pan and layer the bottom with a round of parchment paper.
• Whisk the ground cashews, sugar, oats baking powder and salt in a large bowl. Add the beaten eggs, olive oil, vanilla bean seeds and orange extract, if using, and beat well to combine.
• Pour the batter into the prepared pan and bake until golden and fully cooked, 25 to 30 minutes. (Note that the top will look a little bubbly--that's OK!)
• Let cool in the pan 10 minutes, then use a knife to loosen from the sides and remove. Transfer to a rack to cool completely. Serve dusted with confectioner's sugar, if desired.