Anisha Hassan, whose charming restaurant Saligao Stories in Goa evokes her family’s Hyderabadi and Goan heritage, shared this recipe with us. It has been in her family since 1939 and exemplifies the sweet timelessness of Portuguese Goan cuisine. Traditionally served during Christmas, this “cake without a rival”, is an all-year indulgence.
400 grams/14 ounces cashew nuts broken into bits, plus an extra handful for decoration
8 egg whites
400 grams/3.5 cups powdered sugar
400 grams/3.5 sticks butter
720 grams/1.5 pounds icing sugar (look for India Tree Caster Sugar Superfine Cane)
Preheat the oven to 150/170 C | 300/325 F.
Beat egg whites until stiff, add powdered sugar and continue beating.
Fold in broken cashew bits.
Grease two round or two square baking tins, pour in the mix and bake for approximately 30 minutes or until a toothpick comes out clean.
Remove from trays onto parchment paper.
Cut each cake layer into two, creating four layers altogether, and set aside.
Make a buttercream icing with the butter and icing sugar.
Put a layer of this icing in between the cake layers and cover the entire cake with the same icing.
Sprinkle extra cashew bits on top for decoration.