Red Wine Cake with Cashew Nuts Recipe

Ingredients:
Eggs: 2

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Cake flour: 150g

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Red wine: 100ml

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Cashew nuts: 60g

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Baking powder: appropriate amount

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Cinnamon powder: appropriate amount

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Brown sugar: appropriate amount

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Butter: appropriate amount

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1. Soften 100g butter at room temperature, then beat with an electric mixer until the color turns pale. During this process, add 100g sugar in two separate additions.
2. Add the beaten eggs in 2 portions, mixing well after each addition.

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3. Gradually add 70ml of red wine in 3 portions, mixing until combined.

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4. Sift in flour, 1 teaspoon of baking powder, and 1 teaspoon of cinnamon powder, then gently fold until just combined.

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5. Sprinkle in crushed cashew nuts and fold evenly.

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6. Pour the batter into a mold (fill to 80% capacity).

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7. Bake in an oven preheated to 170°C, using medium-high heat, for 35–40 minutes.

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8. Remove the cake while hot, drizzle with 30ml of red wine, and let it sit for at least 5 hours to allow the wine to be fully absorbed before serving.

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