In the dry grinder, grind the cashew nuts and sugar. Powder the cashew nuts to a fine paste.
Mix with eggs, essence, flour and baking powder.
Transfer the mix to the baking dish.
Bake till the toothpick inserted comes out clean.
Cool on a wire rack for 10 minutes then de-mould.
Cut and serve when cold.
I found it too sweet. Next time will try with 85-95 grams of sugar.
The original cake is for 450 grams of cashew nuts. I have reduced it to by four.
The original recipe calls for 7 whole and 5 yolks since I used 3 and did not know what to do with the 1 egg white I added it to the batter.
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