Eggless Almond and Cashew Cake

 A perfect light and sweet dessert as a tea-time snack or just after a delicious dinner.
Servings: 4

• 1/2 Cup Maida (fine, low protein wheat flour)
• 1/4 cup cashew powder (grind cashews in a mixer)
• 1/4 cup almond powder
• 1/4 cup sugar
• 3 tsp Ghee
• A pinch of cardamom powder
• 1/2 cup milk
• A pinch of coconut (dry), grated
• 1/4 tsp bicarb
• 1/2 tsp BP

  1.Preheat the oven to 350 degree F.

• 2.Grease the baking pan and apply some ghee. Use parchment or wax paper to cover the bottom and sides of the pan and keep it aside.
• 3.Take a bowl and mix cashew powder, almond powder, maida, baking soda, baking powder and cardamom powder.
• 4.In another bowl, add ghee and whisk till its fluffy (should take less than a minute). Add sugar and blend again.
• 5.Mix the contents of the two bowls and transfer them to a pan. Add a pinch of maida to grated coconut and and sprinkle it on top.
• 6.Bake for 20 to 25 minutes and broil for less than a minute.
• 7.Serve.