Sri Lankan Style Old-Fashioned Cashew Nut Oil Cake

First, preheat your oven to 180°C (350°F). Grease a cake tin lightly with oil or butter and line it with baking paper so the cake does not stick.

In a large mixing bowl, sift together the all-purpose flour, baking powder, salt, and optional spices like cinnamon and nutmeg. Mix everything well and keep it aside.

In another bowl, beat the eggs and sugar together until the mixture becomes light, creamy, and slightly fluffy. This step helps create a soft and airy cake texture.

Slowly add the vegetable oil, milk, and vanilla essence into the egg mixture. Stir well until everything is fully combined and smooth.

Gradually add the dry ingredients into the wet mixture. Fold gently using a spatula or spoon until the batter is smooth. Avoid overmixing to keep the cake soft.

Add the roasted and chopped cashew nuts into the batter and gently mix so they are evenly spread throughout.

Pour the batter into the prepared cake tin and lightly tap it on the counter to remove air bubbles. Bake in the preheated oven for about 35–45 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, remove the cake from the oven and let it cool in the tin for 10–15 minutes. Then transfer it to a wire rack and allow it to cool completely before slicing.