Butter, Egg and Cashew Cake by Swaarup S Chatterjee

Swaarup S Chatterjee, is an internationally acclaimed photographer and currently the brand ambassador [EOS Maestro] for Canon India. He is based out of Mumbai.

Swaarup is the Founder and Chief Photographer of SSC Photographie – providers of 360 degrees imagery services for weddings, fashion, gourmet and travel. He is also a Consulting Photography Lead with Luminous Journeys, a US based firm that provides world class photography expeditions worldwide including in Brazil, Cuba and Japan. Swarup’s work has been upheld by a number of publications across the globe including the likes of Polish photography magazine Szerokikadr, Photographylife and The National Geographic. His entries have also made a mark in multiple international exhibitions of repute including the recent at the famous OTP Bank Galéria, Budpest (supported by the United Nations) on gender neutrality during August 2019. He was one of the 12 photographers from across the globe and the lone entry from India.

For Swaarup – during spare time, cooking comes naturally. He loves to be a both – a good host & a good chef. He also loves to taste good food.



  • 1 1/2 cups daily use flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 200 gms butter
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons of full milk
  • Broken cashew nuts – 100 gms


  1. Preheat your OTG oven to 250°F (190°C).
  2. Lightly grease the pan (loaf pan, mini loaf pan, 8×8-inch or 9×9-inch square pan, round pan) with some butter.
  3. Mix the flour, baking powder & sugar together and sieve. Add in the salt and mix well. Set aside. [A]
  4. Put sugar into a mixer and break the same into sugar powder.
  5. Melt 200 gms of table butter and keep aside.
  6. Use an electronic hand mixer or stand mixer to beat the butter, milk, sugar and eggs until well combined. [B]
  7. Mix A & B and add the vanilla extract to the master batter.
  8. Slow mix 3/4th of the cashew nuts with the batter with a stirring spoon.
  9. Use enough parchment paper to cover your baking pan surface. Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly.
  10. Place the remaining 1/4th of the cashew nuts evenly on the batter. Bake until golden brown and cooked for about 50 – 60 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminium foil once the cake top is set.
  11. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm.


  1. Wrap a moist towel around the pan to reduce the darkness on the cake surface.
  2. Pre heating the oven is a must.
  3. Do not use excesses – especially eggs or butter – please maintain the right proportions.
  4. Other than milk, you can also use sour cream or whipping cream.
  5. To prevent the top of the cake from browning too fast, cover the top of the baking pan with a sheet of aluminium foil once the cake top is set, about 30 minutes.
  6. Apart from precision – the other most important ingredient is love.