• I recommend measuring the ingredients in grams on a kitchen scale. Check out the easy-to-follow step-by-step process shots above in the blog post.

Cake

• First, leave the cashews to soak in cold water overnight or boiling water for about 30 minutes until super tender. Then, drain the water and pat them dry.
• Meanwhile, preheat the oven to 350 °F/177 °C, and line a 6x9-inch (15 x 23 cm) cake pan with parchment paper, leaving an overhang on all sides for easy removal.
• Add all the dry ingredients to a large mixing bowl and whisk.
• Next, add all the wet ingredients to the mixture and stir/whisk until just combined. Be careful not to over-mix it.
• Pour the batter into the prepared pan and bake it in the oven for around 35 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are fine, but not wet).

  The baking time can be a few minutes less or more, depending on your oven and the size of the pan.
• Allow the cake to cool for 15 minutes before transferring it to a wire cooling rack to finish cooling completely. If you plan to add the cashew frosting, leave the cake in the baking tray.

  You can skip the frosting and simply dust the cake with icing sugar (or powdered Erythritol).

Frosting (optional)

• Meanwhile, to prepare the ‘pudding’ style topping, add all the frosting ingredients (except the cashews) to a saucepan. Whisk vigorously until lump-free, then bring it to a boil, allowing it to simmer for 1-2 minutes, constantly stirring, until the mixture thickens.
• Transfer that mixture, along with the soaked cashews, to a blender and blend until completely smooth and creamy. A food processor will also work, but it takes longer to get the job done. Then, give the frosting a taste and adjust the sweetness.
• Finally, pour the cream over the cooled cake, spread it evenly with a spatula, then transfer it to the freezer for 1 ½-2 hours, to set (or the refrigerator overnight). When ready, slice and enjoy!