1/2 cup of butter or margarine
4 eggs, separated (yolks and whites)
1 cup of all-purpose flour
1 cup of toasted and ground cashew nuts
2 1/4 cups of wheat flour sifted
3 tablespoons of active dry yeast
1 1/2 cups of cajun juice without diluting
1/2 cup of butter or margarine
4 eggs, separated (yolks and whites)
1 cup of all-purpose flour
1 cup of toasted and ground cashew nuts
2 1/4 cups of wheat flour sifted
3 tablespoons of active dry yeast
1 1/2 cups of cajun juice without diluting
Grease a 22 cm diameter opening mold
Beat the butter with yolks and 3/4 cup of all-purpose flour
Add the cashew nuts
Sift the wheat flour and yeast
Alternate adding 1 cup of cajun juice to the mixture, then add the beaten whites and mix carefully
Place in a preheated moderate oven (170°C) for 1 hour or until a toothpick comes out clean
In a small pan, mix 1/2 cup of cajun juice and 1/4 cup of all-purpose flour
Heat over low heat and let simmer for 10 minutes
Pour over the still-warm cake
Let cool completely before removing from mold
Serve warm or at room temperature.
