Kaju katli cake is a delightful fusion dessert that combines the rich, nutty flavor of the classic Indian cashew fudge (kaju katli) with the light, tender crumb of a layer cake. This recipe works because it uses a cashew-based sponge and a creamy cashew frosting, capturing the essence of the traditional sweet without requiring the precise sugar-syrup work of the original. The result is a festive, elegant cake that is perfect for celebrations like Diwali, birthdays, or any time you crave a unique twist on a beloved treat.
Ingredients
- For the cake:
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (100 g) cashew meal (finely ground cashews)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ tsp almond extract (optional, but enhances the nutty flavor)
- ¾ cup (180 ml) buttermilk, at room temperature
- For the cashew frosting:
- 1 ½ cups (360 ml) heavy cream
- ½ cup (120 ml) sweetened condensed milk
- 1 cup (130 g) cashew meal
- 2 tbsp (30 g) unsalted butter, softened
- 1 tsp vanilla extract
- For the garnish:
- ½ cup (65 g) chopped pistachios
- Edible silver leaf (varq), optional
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cashew meal, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla and almond extracts (if using).
- Alternate dry and wet: With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden brown and spring back to the touch.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the frosting: While the cakes cool, prepare the frosting. In a chilled bowl, whip the heavy cream until soft peaks form. Add the sweetened condensed milk and continue whipping until stiff peaks form.
- Add cashew and butter: Gently fold in the cashew meal, softened butter, and vanilla extract until the frosting is smooth and well combined. The frosting will be thick and creamy.
- Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish and chill: Press the chopped pistachios onto the sides of the cake. If using, gently place edible silver leaf on top. Refrigerate the cake for at least 1 hour to set before slicing.
Tips
- Cashew meal: Use finely ground cashew meal, not coarse cashew flour. If you only have whole cashews, pulse them in a food processor until they resemble fine sand. Be careful not to over-process, or you’ll get cashew butter.
- Buttermilk substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup (180 ml) of milk. Let it sit for 5 minutes before using.
- Don’t overmix: Overmixing the batter can result in a dense, tough cake. Mix just until the ingredients are combined.
- Chill for clean slices: For clean, neat slices, chill the assembled cake in the refrigerator for at least 2 hours (or even overnight) before cutting. Use a sharp knife dipped in hot water and wiped dry between cuts.
Serving Suggestions
Serve this kaju katli cake at room temperature for the best flavor and texture. It’s a wonderful dessert for Diwali, Holi, or any festive gathering. Pair it with a cup of masala chai or a glass of cold milk. For an extra special touch, drizzle each slice with a little warm ghee or honey.
Variations
- Cardamom Kaju Katli Cake: Add 1 teaspoon of ground cardamom to the dry ingredients and ½ teaspoon to the frosting for a more traditional Indian flavor.
- Saffron Kaju Katli Cake: Soak a few strands of saffron in 2 tablespoons of warm milk and add this to the batter along with the buttermilk. This adds a beautiful golden color and a subtle floral aroma.
- Chocolate Kaju Katli Cake: Replace ¼ cup (30 g) of the all-purpose flour with ¼ cup (25 g) of unsweetened cocoa powder for a chocolate-cashew twist.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious.
Storage and Reheating
Store the kaju katli cake in an airtight container in the refrigerator for up to 5 days. The cake actually tastes better the next day as the flavors meld together. To serve, let it sit at room temperature for about 30 minutes. You can also freeze the unfrosted cake layers for up to 3 months, wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting. The frosted cake can also be frozen for up to 2 months, but the texture of the frosting may change slightly upon thawing.
Frequently Asked Questions
Can I make this cake without eggs? Yes, you can make an eggless version by substituting each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes). The cake will be slightly denser but still delicious.
Can I use store-bought kaju katli to decorate? Absolutely! Crushed or sliced store-bought kaju katli makes a wonderful garnish on top of the cake. It adds an authentic touch and extra sweetness.
Why is my frosting runny? If your frosting is runny, it may be because the cream was not whipped to stiff peaks, or the cashew meal was too coarse. Make sure to whip the cream until it holds its shape, and use finely ground cashew meal. You can also chill the frosting for 15-20 minutes before using to help it firm up.
Can I use a different type of nut? Yes, you can substitute the cashew meal with almond meal for an almond-flavored cake. The texture will be similar, and the taste will be a pleasant variation.
How do I get the silver leaf to stick? Edible silver leaf is very delicate. Gently place it on the frosted cake and press lightly with a dry finger or a piece of parchment paper. It will adhere to the frosting easily. Work quickly, as it can tear.
Can I make this as a sheet cake? Yes, you can bake the batter in a 9×13-inch pan. The baking time will be similar, but start checking at 25 minutes. You can then frost it as a single-layer sheet cake.
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