The twisted cashew nut filled cake is great with tea

This bread cake with a sweet filling is a delicious accompaniment to coffee and tea.


Refined Flour – 500 gm

Milk powder – 3 tbsp

Egg – 1

Salt – half tsp

Butter melted – 250 gm

Sugar – quarter cup

Dry yeast – 2 tbsp

Lukewarm water – quarter cup

Vanilla essence – 1 tsp

Milk – 100-150 ml

For the filling

Ground Cashew nuts – 100gm

Sugar – quarter cup

Egg white – 1

Honey – 2 tbsp

For glazing

Egg yolk –1

Milk –1 tbsp

Apricot jam – 2 tbsp

Water – 1 tbsp


In a small bowl, take yeast with 1 tsp sugar and lukewarm water. Mix well. Cover it for ten minutes. Take refined flour, salt, milk powder and sugar in a large bowl. Make a well in the centre and pour the beaten egg, the frothed yeast, melted butter, vanilla essence and milk. Mix by hand for 15 minutes to get a smooth dough. Alternatively, machine-mix with dough hook on speed 2 to 5 minutes. Allow to proof in a warm place for 20 minutes. Prepare the filling by mixing the powdered cashew nuts, sugar, honey and egg whites. Knock back the dough in order to remove the stale gas produced by the yeast by constantly pressing the dough and remoulding it.

Roll dough out to 24x16 rectangles. Cut the dough in half lengthwise; apply half of the filling on each side. Leave one side half inch away from filling. Roll long edge. Close ends by pinching; braid the two rolls and seal. Form braids in circle. Place it in a 9-inch buttered spring pan. Beat egg yolk with a little milk and brush on it. Bake at 200 for 40 minutes.

Glaze cake while warm with apricot jam heated with little water. Garnish with cashew nuts.