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Ginger Nut Cake



Preheat the oven to 170°. Grease a 20-22cm square cake tin and dust it with flour. Combine honey, butter, ginger, lime rind and jaggery together and beat till smooth. Beat in the eggs, one at a time. Sift maida with soda and salt. Stir into the butter mixture alternately with curds. Stir in one teaspoon of cashew nuts. Pour into the prepared tin. Sprinkle remaining cashew nuts on top and bake till done (about 35-40 minutes). Turn out on wire rack. Cool and serve sliced, topped with ice cream if desired.

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