Brownie Cashew Cake

Ingredients

Maida (AP Flour)	1 cup-less 2 tbsp
Corn flour	2 tbsp
Cocoa powder	¼ cup
Baking powder	1 tsp
Salt	1/8 tsp
Sugar	1 cup
Butter	100 gms (room temperature)
Egg	2 nos (room temperature)
Vanilla essence	½ tsp
Milk	¼ cup (room temperature)
Cashew	few (broken into small pieces)

Method:

1. Sieve Maida, Corn flour, Cocoa powder, Baking powder and Salt together and Keep aside. Grind Sugar into powder and keep aside.
2. In a wide bowl, take Butter and powdered Sugar together and beat till well combined (use electrical beater or hand whisker). Now add the eggs one at a time along with vanilla essence. Beat till it becomes pale in colour and creamy.
3. Now add sieved flour mix in batches to the egg mix. Fold and mix gently till well combined. Now add milk and mix gently till all combined well. Brownie Cake Mix is ready.
4. Preheat oven at 160 degree for 10 minutes at baking mode. 
5. Prepare a 18 x 5 cm round baking tray (I used parchment paper at the bottom).
6. Transfer prepared Brownie Cake Mix into the tray. Level the top and tap 2-3 times to avoid air bubbles forming. Sprinkle broken Cashew bits over the top and gently press using back of a spoon.
7. Place the tray into the middle rack of the oven. Bake for 45-50 minutes or a toothpick comes out clean when poked. Once done place over a wire rack and allow to cool. Once cooled completely, demold the cake and cut into desired shapes. Brownie Cake is ready.

Tip:

Can use 1/2 cup of curd and 1/4 tsp of Cooking soda instead of Eggs for vegetarian version.