Beat the eggs and then beat them in the sugar. Pour hot water and continue beating the mixture till it is thick.
Mix together flour, ground cashew nuts and peels. Mix into the yolks nicely. Beat the whites till stiff and fold into the mixture.
Grease a cake pan and dust lightly with flour. Pour the batter into it and bake in a moderate preheated oven for 35 minutes or till a knife inserted in the centre comes out clean. Allow to cool.
Whip the cream and add the remaining sugar. Cover the cake with the cream and sprinkle toasted cashew nuts on top.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.