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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A delicious and nutritious eggless cake made with California walnuts, offering a denser and chewier texture compared to traditional egg cakes.
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Whisk together the oil, sugar, and curd for 3 to 5 minutes, then add the vanilla essence.
Sift in the dry ingredients and add the milk.
Mix well for another 3 to 5 minutes.
Fold in the California walnuts and mix thoroughly.
Transfer the batter to a mold and bake.
Bake in an air fryer at 150°C for 30 minutes.
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Ensure all ingredients are at room temperature for better mixing.
You can substitute curd with yogurt for a similar texture.
Can I use other nuts instead of walnuts?
Yes, you can substitute walnuts with other nuts like almonds or pecans.
How can I make this cake gluten-free?
You can replace wheat flour with a gluten-free flour blend.
What can I use instead of curd?
You can use yogurt or a plant-based alternative like almond yogurt.
How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days.
Can I add chocolate chips to this recipe?
Yes, adding chocolate chips can enhance the flavor of the cake.
