Ingredients
Cashew nuts (broken) 30gm
Raisins 30gm
Almonds (roasted-cut) 30gm
Butter 240gm
Cream cheese 240gm
Castor sugar 400gm
Lemon rind 20gm
Lemon juice 30gm
Vanilla essence 10gm
Eggs 4
Flour 340gm
Baking soda 1 tsp
Cashew nuts (broken) 30gm
Raisins 30gm
Almonds (roasted-cut) 30gm
Butter 240gm
Cream cheese 240gm
Castor sugar 400gm
Lemon rind 20gm
Lemon juice 30gm
Vanilla essence 10gm
Eggs 4
Flour 340gm
Baking soda 1 tsp
How to prepare
Sieve the flour and baking powder together and keep aside. Pre-heat the oven at 160 degree Celsius. Now, cream together the butter, sugar and cream cheese until light and fluffy. Add the vanilla essence, lemon rind, and lemon juice.
Break the eggs one by one and beat till mixed. Add the soaked nuts and mix using a slow speed. Fold in flour and mix well.
Now line the baking and pour the cake batter. Bake at 165 degree Celsius for one hour and 15 minutes or till done. When a skewer inserted in the center comes out clean.
Serve warm along with melting fudge sauce.
Related Items
Baked yoghurt with compote for any summer noon
This chocolate cheesecake would mesmerize you
Blueberry Cheesecake