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Cashew and honey cakes

CASHEW AND HONEY CAKES
Written by Veronica Lavenia

Cashew and honey cakes are a delicate treat, suitable at every time of the day.

Honey is a precious food. Apart from the best known ones, the varieties are numerous and the uses are different. Choosing a quality, unrefined honey, created according to sustainable procedures, means consuming a healthy product from which to benefit. Although not a well known plant, the Sulla (which grows abundantly in Sicily) boasts numerous beneficial and healing properties. From is obtained a honey rich in vitamins and minerals.

Sulla honey has a straw yellow color and a very delicate not too sweet flavor. It is used by athletes for its concentration of fructose, iron, zinc and magnesium, which provide an immediate source of energy with gradual release, ideal to take before undergoing physical activity. Sulla Honey has a purifying and detoxifying action for our body and is a real tonic and natural supplement. It is an excellent diuretic and laxative. For its light and delicate taste it is used for the preparation of many typical Sicilian sweets, first of all the nougat (Torrone).

Sulla honey is the hero of these delicious, eggs free cashew cakes, perfect for breakfast or tea time.

 

CASHEW AND HONEY CAKES

PH. VERONICA LAVENIA

 

Cashew and honey cakes: Ingredients

Makes 8-10

50 g (2 oz) toasted cashew

2 mashed bananas

The juice of one lemon

4 tbsp organic raw honey (in this case, Sulla honey)

100 ml (3½ fl oz) organic cold pressed sunflower oil

50 ml (2 fl oz) brown rice milk

250 g (7 oz) brown rice flour, sifted

50 g (2 oz) cornmeal-cornflour, sifted

1 tsp organic baking powder

Cashew and honey cakes: Method

  1. Preheat the oven to 180°C (350°F/Gas 4).
  2. In a blender, blend the cashews at maximum power.
  3. In a bowl, add the bananas, lemon juice, honey, oil, milk and mix, preferably with an electric beater.
  4. In another bowl, combine all the dry ingredients, including the cashews.
  5. Add the dry ingredients to the liquid and mix. 
  6. Pour the dough into baking cups and bake for 15-20 minutes. 
CASHEW AND HONEY CAKES

PH. VERONICA LAVENIA

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.