Roasted Cashew and Butterscotch cake

Name: Roasted Cashew and Butterscotch cake
Total time: 1800 s
Yield: 10-piece
Cuisine: Indian
Ingredients: 1.5 cups All purpose flour; 4 tbsps Butterscotch [Recipe from Simple recipe dot com]; 1 egg whole; 1.5 tsps Baking powder; 1 tsp Baking soda; 1/2 cup yogurt thick; 20 - 24 cashews roasted chopped; 1/4 cup vegetable oil; Milk As needed; 1 Loaf Pan; Non stick paper

pinksocks @cook_7828550

The nutty smell of roasted cashew and the buttery goodness of the butterscotch in one slice can't go wrong, can it? This yummylicious delight was an idea that transpired after I made a batch of Butterscotch from Simplyrecipes.
Make a batch ahead and keep it to top off cakes, ice creams and even sneak it in in some cereal.

pinksocks @cook_7828550

Saved

Ingredients

30 mins

10-piece

1.5 cupsAll purpose flour
4 tbspsButterscotch [Recipe from Simple recipe dot com]
1egg whole
1.5 tspsBaking powder
1 tspBaking soda
1/2 cupyogurt thick
20 - 24cashews roasted chopped
1/4 cupvegetable oil
Milk As needed
1Loaf Pan
Non stick paper

Saved

Steps

30 mins

1

Prepare the butter scotch ahead as we cant use it hot. Pre heat oven to 180C
2

Mix yogurt, Sauce, oil, egg and keep aside. In another bowl, mix Flour, Baking powder, cashews and Baking soda.
3

Make a well in the center of the dry ingredients and add the wet mix. Mix well with a spatula. In case the mix seems dry, add a tbsp of milk at a time. We want the batter to be thick but certainly not pour-able.
4

Line a loaf tin with non stick paper and lightly grease it too. Transfer the batter to the tin and bake at 180C for 25-30 minutes or until the top is nice and brown and toothpick inserted in the center comes out clean.
5

Transfer to a wire rack to cool and slice.