White chocolate cashew nut cake

After baking and cooking for many years, I still have so many recipes that I want to try.

And most of all, I still think that I'm just a people who are playing in the kitchen, or I think that I won't be able to be a chef. ^^
Because many of the recipes I made it for 1 or 2 times (except for the menus that my family members love), as I don't like to make the same recipe. It's the reason why I can't bake or cook for a living, just repeating the recipe 10 times continuously and I will be very, very, and very bored!
Last week, I bought a lot of cookbooks, so right now I really want to try many recipes. Anyway, I can't say that all of them are new recipes as you know that just changing some of the ingredients or using different amounts of the ingredients the result will be different, right?
And today, it's a simple butter cake.
But I adjust the recipe by basing on pound cake. As I wanted to use the pan that I bought from Japan, it comes with a lid so if I used the basic pound cake recipe, the cake will be higher in the center (and the texture will be denser too), and I won't be able to cover it with the lid after I frosting it.
So I add more liquid to make it lighter and it will spread easier too.

Well, if you don't have the same pan like mine, you can use an 18 cm pan instead. ^^
I really love the texture of this cake, and it becomes more delicious when eating with the buttercream, any way you can serve it plain too if you want.

English: White chocolate cashew nut cake
สูตรภาษาไทย: เค้กไวท์ช็อกโกแลตเมล็ดมะม่วง
日本語のレシピ：ホワイトチョコレートカシューナッツケーキ
Youtube: เค้กไวท์ช็อกโกแลตเมล็ดมะม่วง/ White chocolate cashew nut cake/ ホワイトチョコレートカシューナッツケーキ

White chocolate cashew nut cake

17 x 23 cm. Pan (or 18x18 cm)

70 g ........................ Cashew nuts

Cake
125 g ....................... Cake flour
1/2 tsp .................... Baking powder
125 g ....................... Unsalted butter (Room temperature)
................................ Pinch of salt
1/2 tsp .................... Vanilla extract
120 g ....................... Granulated sugar
2 .............................. Eggs
80 ml ...................... Milk
40 g ......................... Cashew nuts
50 g ......................... White chocolate, chopped

White chocolate buttercream 
60 g ......................... White chocolate
40 g ......................... Whipping cream
75 g ......................... Unsalted butter (Room temperature)
................................. Pinch of salt
15 g .......................... Icing sugar

Topping
30 g ........................ Cashew nuts

Preheat an oven to 180℃ 
Line 17 x 23 cm. Pan (or 18x18 cm) with baking paper.

 Bake the cashew nuts in 180℃  Preheated oven for 6-7 minutes.
Chop and let it cool before using it.

 Sift the flour and baking paper together, and set aside.

 Beat the butter with salt, and vanilla until smooth.
Gradually add the sugar and beat until light in color.

 Add the eggs and beat until combine.

 Pour half of the sifted flour mixture into the bowl, and beat until combine.

Pour the milk into the bowl, and beat until combine.

 Pour the rest of the sifted flour mixture into the bowl with white chocolate and cashew nuts.

 Fold to combine.

 Put into the pan and smooth the top.

 Bake for 30-35 minutes.
Let the cake cool on a wire rack until cool.

Heat the white chocolate in a microwave  (600W) for 30-40 seconds.
Stir until completely melted.

 Heat the whipping cream in a microwave  (600W) for 20 seconds.
Pour the hot whipping cream into the white chocolate bowl.

 Mix to combine.
Let the mixture cool for 15 minutes.

 Beat the butter with salt until smooth.
Add the icing sugar and beat until combine.

 Pour the white chocolate mixture into the butter bowl.

 Beat until fully combine.

Spread the buttercream over the cake, and sprinkle with cashew nuts before serving.

White chocolate cashew nut cake