Cashew & Cheese Cakelets

“But this is plain !” complained my brother with his eyebrows knit closely together. He put the piece of sponge cake back on the plate and pushed it away. Yes, I know…he pushed away cake!

This is what happens when you whip up desserts too often in our household. Everybody gets used to it and expects everything to be stuffed with nuts, or smothered in chocolate or topped with fruity cream. Whatever happened to enjoying the good ol’ plum cake with tea or a plain vanilla sponge cake, for that matter?

On my mother’s request, (why does she have to be so partial towards her son…that kid has it easy, I tell you…not fair at all!) I set to make one of my favorites of all times – Cashew & Cream Cheese Cakelets.

Usually, we’ve always liked it with ice-cream or some kind of jam/jelly glazing on top; this time I’ve dunked them in a crème fraîche bath.

For each cakelet:

1 egg

– 60gms all-purpose flour

– 2 tablespoons ground cashew nuts

– 50gms unsalted butter

– 3 tablespoons cream cheese

– 3 tablespoons Greek yogurt (thick, hung, sour curd would do too)

– 4 tablespoons granulated sugar

– 1/2 teaspoon salt

– 1 teaspoon vanilla essence

– 1/2 teaspoon baking powder

Pre-heat the oven to 350° C. Blitz all the ingredients in a processor till nice and smooth. Fill greased ramekins with the batter and bake for 15-20 minutes. You could also bake the batter in parts to make layered cakelets, like I did. Cool the cakelets in their ramekins, on the rack.

The icing (and filling) is a plain ganache, made by heating double cream with sugar and cocoa powder in equal parts. Add whipped cream or ice-cream with a sprinkling of chopped cashews before serving.

And I swear, I’m never baking again! Ever!

People just have to get use to plain old fruit cake now.