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Roasted Cashew and Butterscotch cake
Roasted Cashew and Butterscotch cake

Before you jump to Roasted Cashew and Butterscotch cake recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.

We are very mindful that consuming healthy foods can help us really feel better inside our bodies. When we eat more healthy meals and a lesser amount of of the unhealthy ones we generally feel much better. A little bit of pizza doesn’t cause you to feel as healthy as consuming a fresh green salad. This can be a problem, nevertheless, when it comes to eating between meals. You can spend hours at the grocery store searching for an ideal snack foods to allow you to feel healthy. Here are some healthy snacks which you can use when you need a quick pick me up.

Whole grain meals are an excellent choice for a fast balanced snack. Starting your working day with a piece of whole grain toast can give you that extra boost you need to get going. Chips and crackers produced from whole grains can be great for quick snack foods to eat on the go. Make the change from refined products just like white bread to the healthier whole grain options.

You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got insight from reading it, now let’s go back to roasted cashew and butterscotch cake recipe. To make roasted cashew and butterscotch cake you need 11 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Roasted Cashew and Butterscotch cake:
  1. Prepare 1.5 cups All purpose flour
  2. You need 4 tbsps Butterscotch [Recipe from Simple recipe dot com]
  3. Prepare 1 egg whole
  4. Get 1.5 tsps Baking powder
  5. Take 1 tsp Baking soda
  6. Use 1/2 cup yogurt thick
  7. Provide 20 - 24 cashews roasted chopped
  8. Get 1/4 cup vegetable oil
  9. Use Milk As needed
  10. You need 1 Loaf Pan
  11. Use Non stick paper
Instructions to make Roasted Cashew and Butterscotch cake:
  1. Prepare the butter scotch ahead as we cant use it hot. Pre heat oven to 180C
  2. Mix yogurt, Sauce, oil, egg and keep aside. In another bowl, mix Flour, Baking powder, cashews and Baking soda.
  3. Make a well in the center of the dry ingredients and add the wet mix. Mix well with a spatula. In case the mix seems dry, add a tbsp of milk at a time. We want the batter to be thick but certainly not pour-able.
  4. Line a loaf tin with non stick paper and lightly grease it too. Transfer the batter to the tin and bake at 180C for 25-30 minutes or until the top is nice and brown and toothpick inserted in the center comes out clean.
  5. Transfer to a wire rack to cool and slice.

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