3/4 cup of butter or margarine (150g)
3/4 cup of confectioners' sugar (120g)
6 cashews in syrup, cut in half
1 1/2 cups all-purpose flour (180g)
1 1/2 teaspoons active dry yeast
1/2 cup of confectioners' sugar (90g)
1 egg
1/2 teaspoon vanilla extract
1/2 cup milk (120ml)
3/4 cup of butter or margarine (150g)
3/4 cup of confectioners' sugar (120g)
6 cashews in syrup, cut in half
1 1/2 cups all-purpose flour (180g)
1 1/2 teaspoons active dry yeast
1/2 cup of confectioners' sugar (90g)
1 egg
1/2 teaspoon vanilla extract
1/2 cup milk (120ml)
Preheat the oven to 350°F (medium)
Melt 1/4 cup of butter and grease a removable non-stick ring mold, 24 cm in diameter
Sprinkle with confectioners' sugar
Arrange the cashews at the bottom of the mold with the cut side facing down. Reserve
In a bowl, sift together flour and yeast. Reserve
In a blender, cream the remaining butter with confectioners' sugar until smooth
Add the egg and vanilla extract and mix well
Gradually add the reserved flour mixture, alternating with milk
Mix until smooth
Pour the batter carefully over the cashews
Bake in a preheated oven for about 35 minutes or until a toothpick inserted in the center comes out clean
Remove from the oven, let it rest for 5 minutes and then unmold onto a plate, removing the ring mold and the bottom of the mold
Chill in the refrigerator for 2 hours or until firm
481 calories per serving
