My daughter is addicted to cashew nuts. I’m surprised that three-year-old kid likes them, but I can understand her. They are addictive, and even better when they are caramelised with honey…
The other evening, Andy made honey caramelised cashew. The nuts were simply cooked in a pan with some honey, and they were awesome. We could have had them all, but somehow we managed to convince ourselves to stop half way through and keep some for cake…
Pear and cashew cake
2 pears (Soaked in white wine & spices)
A few handfuls of cashew nuts (Honey Caramelised)
Plain flour 150g
Almond powder 50g
Butter 150g (melted)
I cut the pears into thin slices and cooked in white wine with some spices and soaked them a little while. If you don’t want the wine, you can use water, or opt out this process and just use fresh pears instead.
I replaced some of the flour to almond powder to make the sponge extra moist and bit nuttier.
The spices came through from the pear, and the crunch from the caramelised cashew was just enough to add a different texture to the sponge. I hadn’t had a buttery cake like this pear and cashew cake for a while, but this reminded me of how good the rich moist cakes are…
I must have more of them in my life, it was that good!