Sri Lankan Style Old-Fashioned Cashew Nut Oil Cake
A rich, moist traditional oil cake filled with roasted cashew nuts, warm spices, and a soft buttery texture—perfect for tea time or festive occasions.
Ingredients List
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All-purpose flour – 2 cups
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Sugar – 1 to 1 1/4 cups
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Eggs – 3 large
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Vegetable oil – 3/4 cup
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Milk – 1/2 cup
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Cashew nuts – 1 cup (lightly roasted & chopped)
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Baking powder – 2 tsp
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Vanilla essence – 1 tsp
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Salt – 1/4 tsp
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Cinnamon powder – 1/2 tsp (optional)
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Nutmeg powder – 1/4 tsp (optional)
Preparation Steps
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
Culinary Discussion
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