How to Bake a Tasty Cashew Fruit Cake

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At Eleanor’s Table

The cashew fruit has a fibrous pulp with a tangy, acid, sweet flavor. The different tastes become more accentuated when you chew slowly. It’s one of those magical fruits.

  • Cashew fruit has protein and minerals.
  • One hundred grams of the fruit has one gram of protein.
  • Cashew fruit has a high concentration of vitamin C, vitamin B, Beta-carotene, minerals like
  • Calcium, Magnesium, Potassium, and Iron.

So if the exotic taste of the fruit isn’t convincing enough to make you want to make it part of your meals, the added benefits might entice you to give it a try.

Photo by Eleanor Cashew Fruit
Photo by Eleanor – Cashew Fruit

I will never forget a trip I took with my friends to the north of Brazil, where I first tasted a cashew fruit caipirinha. We sat at a simple fisherman’s bar on wobbly benches, ate fresh seafood, and drank the delicious cashew caipirinha.

Whenever I sniff the heavenly aroma of the cashew fruit, I remember the white sand, blue waters, and the soft sound of breaking waves in the north of Brazil.

All this is to tell you why I loved my challenge to make a cashew fruit dessert. I wanted the sweet aroma and the memories of my traveling days. It’s incredible how scent transports me.

I have done this fruit cake recipe twice, and I feel confident to pass it on to you because it’s been a success both times!

If you read my last post, you will know that I love to listen to music while I cook. Music takes me to a magical place, and when I add the aroma of the cashew fruit, I am in my little heaven!

Dessert Baking Music: Because I love to cook to music!

Octopus’s Garden – Beatles

You’re My First, My Last, My Everything – Barry White

The Jokerman – Caetano Veloso

Cashew Fruit Cake Ingredients

Photo by Eleanor Cashew Fruit Cake Ingredients
Photo by Eleanor – Cashew Fruit Cake Ingredients
  • 3 medium cashew fruit
  • 1 cup cashew juice
  • 1 cup oil – of your choice – I use sunflower oil
  • 165 grams brown rice flour
  • 40 grams quinoa flour
  • 100 grams chickpea flour
  • 1 cup brown sugar
  • 1 tsp salt
  • 15 grams of baking powder


Pre-heat the oven: 320 Fahrenheit.

First place the cashews in the food processor or blender for 30 seconds.

Photo by Eleanor Strained Cashew Pulp and Juice
Photo by Eleanor – Strained Cashew Pulp and Juice

Strain the blended cashew in a nut-milk bag or a cheese-cloth. Squeeze all the liquid from the bag and set the juice aside.

In a medium bowl mix the dry ingredients, the rice flour, the chickpea flour, the quinoa flour, the brown sugar, the salt, and the baking powder, to the cashew pulp.

Photo by Eleanor
Photo by Eleanor

Then add 1 cup of the cashew juice and the oil, mixing as you add, until the dough is smooth.

Pour mixture into a pre-oiled, 10-inch, tube pan and cook for 35 minutes.

This cake makes for a delicious desert or great with the afternoon coffee or tea.



More posts by At Eleanor’s Table:

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Main Photo by Eleanor – Cashew Fruit Cake

Marguerite Beaty, Blogger, Photographer & Artist

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