Happy April!!
March was a very long month. It feels like it dragged a bit, although we were frantically driving around and quite a lot of things happening around here.
Between hubby’s travels and kids classes, managing everything was a challenge.  Oh well, the laundry suffered, and so did our back yard, but that’s ok.  I will admit, one thing that doesn’t ever get compromised is our food.  That’s partially because I love food, and I have this crazy urge to cook something good every few hours.  What is it with cravings? I guess we’ll never know.  Some day it’s  either a bowl of noodles or a decadent cake.  The boys equally love their soul satisfying food. When a lot of things are happening, I bring the kids together to cook, and it calms all of us and takes the edge out a bit.  There were many cake days last week.  The little one always demands for a plain cake. Always. The teen cannot get enough of his chocolate. So here’s a Lamington.
It’s a soft cashew cake rolled in cocoa and coated with coconut. It’s truly a decadent and luscious dessert.  It’s rich in a way, a-simple-but-melt-in-your-mouth goodness. It’s definitely hard to stop with one.  I’ve made an eggless cashew cake which has been passed on from my mom’s friend a long time ago.  It’s one of those Indian cakes where they melt the butter to make a super moist cake.  It is quite delicate.  Filling it with some strawberry or fruit jam just elevates it to the next level.  We polished off the whole plate, the 4 of us.  I’m ready to bake another for this weekend.
Happy Easter Week my friends!!
- ¾ cup cashew powder
- 1¼ cup All purpose Flour
- 1 cup sugar
- ½ cup or 1 stick unsalted butter melted(not browned) or 8 tablespoons
- 1 tsp baking powder
- 2 pinches salt
- ½ cup buttermilk
- ½ cup milk
- ¼ tsp baking soda
- 1 tsp vanilla extract
- 1 cup or more of powdered confectioners sugar
- 2 tbsp raw cocoa powder(I used valrhona cocoa)
- 1 tsp instant coffee powder or 2 tsp brewed coffee(which is best)
- 2 tbsp water or so for mixing the cocoa and sugar
- Dried unsweetened desiccated coconut
- Any jam for filling.
- Preheat the oven to 350 degrees. Use mini cupcake liners and prepare the pan. If you want to make a sheet cake, like with parchment and set aside.
- Melt the butter and mix the sugar in it. Set aside.
- In a large mixing bowl, add the purpose flour, cashew powder, baking powder and salt and mix very well to incorporate all the ingredients.
- Mix the milk, buttermilk with vanilla extract and baking soda and set aside for 2-3 minutes.
- Add the milk mixture alternative with the butter mixture in the flour. Use a rubber spatula to mix well.
- Use a small Ice cream scoop or a tablespoon and fill the muffin cups only ¾ and bake for about 15 minutes. Take it out and let cool completely on a cooling rack.
- Mix a tbsp of coffee with confectioners sugar and cocoa. Mix well. You need a semi liquid consistency. A thicker pancake consistency to be exact. Keep this in a shallow dish.
- Keep the desiccated coconut flakes in another shallow dish.
- Drench/roll the cake- muffins using a fork in the cocoa sugar mixture well. Let the extra drip off, Immediately take it out and coat in the coconut and set aside to harden. Leave it for 20 minutes or up to an hour before filling it with the jam.
- Serve immediately once the jam is filled. If you want to serve later, just make the muffins and drench and coat, fill with jam few hours before serving.
- ENJOY!!
You could bake any cake. Traditionally a sponge or butter cake is used. Anything which is a little bit dense, although this is not a very dense cake.
I sacrifice the laundry and other things for food all the time, haha. You can tell what my priority is, and yours sounds the same. 🙂 These cakes look so light and delicious, and the cashew flavor must be so delicate! These look amazing, Ash — pinning. 🙂
These were rocking Asha
Yum! These lamingtons look so pretty and tempting!
Food takes priority over laundry and yard work -in my house too Asha- though I’ve never baked anything that sounds this decadent! Wow! So, you are making another batch – for me right? 😉
Wow, this looks wonderful! Great way to say goodbye to March, and hello April! Lovely recipe — thanks.
I can’t say I’ve ever had these but they definitely feel worthy of ushering in a brand new month. Where did March go?! Eek! I think I’ll console myself with one of your delicious Lamingtons!
so so tempting! My mouth is watering!
These turned out amazing – I love cashew flour and now will try cashew powder! As always your presentation is perfection.
I’m in love wish this recipe, it turned out beautifully! Not to mention how great it must taste, but they are quite the lookers too!
I totally love the idea of using mini muffin pan to make lamington! They look sensational!
We also always seem to eat even amidst crazy schedules…priorities, I guess? i LOVE LOVE LOVE lamingtons and your version looks so cute!
Good food makes everything better! I remember learning about lamingtons only a couple of years ago and have still yet to try it. I love your version made in the muffin tins and I love the sound of cashew cake. I love cashews since my mom cooked with it all the time growing up. Now I just snack on it and I need to try baking with it!
These look like those rustic, old-school cookies we all grew up with. Beautiful work Ash!
These look fantastic! I made something similar but quite different recently and I was so chuffed that people like them. I’m so intrigued by the sound of the texture of these! 😀
Your little cakes look delectable!!! I think we food bloggers think about food 24/7—at least it seems like I do!!!
Those are some gorgeous looking mini cakes. I love the fact that they’re egg-less!
Have a great weekend my friend!
Eggless cashew cake sounds wonderful but then when you put lamingtons in the mix, my brain goes into goodness overload. Happy Easter!
Mmm. I’ll take 2 for breakfast please! Girl, if you could see my sink full of dishes and backed up laundry right now, you would cry if it were yours. This past month has been a real challenge (it flew by for me) and I am so ready for April and spring! Thank you for sharing your scrumptious Lamington recipe. Wishing you and your family a happy and meaningful Easter! xo
What lovely mini cakes you brought us here! 🙂
I’ve never had a lamington bt they look and sound divine! I love the idea of cashew cake, so yum 🙂
Asha tours cakes look absolutely beautiful! I love the pictures!!
sorry I wanted say YOURS cakes OhMY!
I feel like more than laundry has suffered in my area. Love love these cakes…the coconut, chocolate and sweet jelly makes them special!
Hmmm these cakes look delicious! I love coconut and as soon as I see coconut sprinkles you got my full attention. 😉
The cake looks delicious. You have wonderful recipes Asha. The recipe calls for one stick of butter or half ? ( as you have mentioned 1/4 cup)
Thank you so very much. It is 1 stick melted which comes out be 1/2 cup. Definitely a typo and thanks.
xx
Thanks for the quick clarification Asha. Have a delicious day 🙂