Cashew nuts are widely used in food processing, especially as a popular ingredient for baking. The recipes below will give you the receipts of making some cakes from cashew for your family and friends. 

1/ Cashew cake
Ingredients:

1/2 cup of raw cashews

1/3 cup of malt syrup

1/4 cup of lemon juice

2 tablespoons of coconut oil

2 tablespoons of chestnuts

2 large carrots, peeled and chopped

3 bananas

1 cup of pineapple (fragrant), chopped

1/2 cup of shredded coconut

1/3 cup pecans

1 teaspoon cinnamon

Steps:

• Soak cashews in water for at least 2 hours or overnight. Wash and dry.
• Place the cashews, syrup, juice and oil in a blender and blend until smooth. Set aside.
• Put the carrots in a blender, add all the remaining ingredients and blend until smooth. Use oil to apply around the inside of the cake mold (about 18cm round).
• Spread the carrot mixture to cover 1/2 of the mold. Freeze for 15 minutes.
• Spread 1/3 of the cashew frosting on the carrot layer and continue to cool for 15 minutes. Spread the carrot layer on top. Refrigerate for 15 minutes.
• Place the cake mold on a plate. Put the remaining cashews on the top of the cake. Garnish with raspberries, pistachios and rose petals

2/ Cashew Tart
Ingredients:
Wrapper:

500g flour

500g butter

300g sugar

2 chicken eggs

500g cocoa powder,

1/2 teaspoon of salt

Filling:

300g whole cashews

150g brown sugar

20g unsalted butter

1 teaspoon almond powder

Steps:

– Wrapping:

Put flour, butter, sugar, eggs, cocoa powder, salt into the bowl, mix well then use your hands to knead thoroughly. Take a small amount of dough, put it in the cake mold, use your fingers to spread it evenly, creating a concave area in the middle. Preheat the oven to 180°C, bake the cake in 10 minutes, take out the cake mold and let it cool.

– Filling:

Crush 150g cashews. Melt the butter in a pan, add ground cashews, brown sugar and almond powder, mix well, add a little water, cook over low heat until the mixture thickens, add cashews and stir until the mixture sticks. Turn off the stove. Next, put the cashew nut filling on top of the tart, store in the refrigerator.