Pineapple, Apple and toasted Cashew cake



  1. Plain flour –1.5 cups
  2. Baking soda – 1/2 tsps.
  3. Butter-oil spread– 150 grams; softened
  4. Castor sugar – 1 cup
  5. Eggs – 2 numbers, large
  6. Vanilla essence – 1.5 tsps.
  7. Thick curd – 1 tbsp.
  8. Pineapple – 1 cup (finely chopped and cooked with  2 heaping tbsps. of sugar till dry)
  9. Apple – 1 medium; peeled, coed and chopped
  10. Cashews – 3/4 cup; halved and toasted in ghee till golden brown in colour


  1. Preheat the oven to 180C.
  2. Sift together the plain flour, salt & baking soda.
  3. Beat together the softened butter and  castor sugar for 10 minutes with a hand mixer till light and fluffy.
  4. Beat in the 2 eggs, one by one and beat well after each addition.
  5. Beat in the vanilla essence.
  6. Fold in the dry flour mixture alternated with the curd.
  7. Fold in the pineapple, apple and toasted cashews.
  8. Transfer this mixture to a prepared cake tin (I used a bundt pan).
  9. Bake the cake at 180C for 45 minutes.
This entry was posted in Baking, Cake, Vanitha recipes. Bookmark the permalink.

2 Responses to Pineapple, Apple and toasted Cashew cake

  1. chefkreso says:

    Sounds very tasty!

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