
Calories
318
318
Fat
17g
17g
Saturates
10g
10g
Protein
5g
5g
Carbs
41g
41g
Sugars
22g
22g
- Calories
318 - Fat
17g - Saturates
10g - Protein
5g - Carbs
41g - Sugars
22g
Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details


- Calories
318 - Fat
17g - Saturates
10g - Protein
5g - Carbs
41g - Sugars
22g
Cashew nut chocolate & banana cake
- Prep Time
25 Mins - Cook Time
35 Mins - Serves
8
About
Surprise a special lady with this sweet treat on Arabic Mother's Day on March 21
Method
- In a large pan melt the coconut oil over a low heat. Add the ground cashew nuts, bananaand dark muscovado and stir until the banana has more or less broken down and themixture is almost smooth. Remove from the heat.
- Add the vanilla and cider vinegar and stir. Sift in the dry ingredients and gently stir, adding the water bit by bit as you go along.
- Preheat the oven to 180℃ and line or oil a 15cm cake pan, silicone mould or tin. Scrapethe batter into the pan and cover with foil.
- Bake for 30 minutes. Remove the foil, set the timer for a further 15 minutes and bake untilan inserted skewer comes out more or less clean.
- Remove the pan and allow to cool for ten minutes before turning out onto a wire rack tocool completely.
- To make the chocolate cashew icing, melt the coconut oil in a pan over a very low heat.Add all the other ingredients, except for the chocolate and stir until smooth.
- Remove from the heat and add the chocolate and stir until combined. Spread over the topof the cake. Scatter with dark chocolate shavings and crushed cashew nuts.
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