• 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

• Soak cashews in boiling water for about 30 minutes or until super soft, then drain the water.
• Meanwhile, preheat the oven to 350 degrees Fahrenheit (ca. 177 degrees Celsius) and line a 6×9 inch (ca.15×23 cm) pan with parchment paper (with an overhang on all sides for easy removal).
• Add all dry ingredients into a large bowl and mix with a whisk.
• Now add all wet ingredients and mix again with a whisk until just combined. Don't over mix.
• Bake in the oven for 35 minutes or until a toothpick comes out clean (it can be crumbly but shouldn't come out wet). Always insert the toothpick into the middle of the cake. The baking time can be a few minutes less or more depending on your oven and the size of the pan.
• Let the cake cool completely. You can skip the frosting and simply dust the cake with icing sugar (or powdered Erythritol).

Frosting (optional)

• To make the pudding, simply add all frosting ingredients (except the cashews) into a saucepan. Whisk vigorously until there are no clumps. Once the mixture is completely smooth, turn on the heat and bring the mixture to a boil. Let simmer for 1-2 minutes (the pudding will get thick), then turn off the heat.
• Add the pudding and the softened cashews to a blender or food processor and mix on high until the cream is completely smooth. If you don't have a high-speed blender, it will take longer. I use THIS food processor which got the job done. It took about 3-4 minutes.
• Pour the cream onto the cooled cake and spread it evenly. Then put the pan into the freezer for about 1 1/2 to 2 hours to set or in the refrigerator overnight. I prefer the freezer method because I can then eat the cake sooner. :D
• Store leftovers covered in the refrigerator for up to 5 days or freeze up to 3 months. Enjoy!