Only a few ingredients are as closely tied to Goa’s identity as the cashew. From the ubiquitous feni to home-style curries and festive sweets, the cashew tree has long been woven into the state’s culinary and cultural fabric. Today, it is being reinterpreted in ways that go beyond tradition, without losing its local character.
At the Verna-based Kamaxi College of Culinary Arts (KCCA), students and faculty experiment with local ingredients, adapting and reworking familiar flavours through a more contemporary lens. Chef Playton Dias, faculty at the Kamaxi College of Culinary Arts (KCCA) says, “Cashew is something everyone associates with Goa, but we often limit it to a few familiar preparations. What we try to do here is push that boundary, take something local and present it in a way that feels refined, without losing its essence.”
Desserts like the Cashew Apple and Cashew Nut Torte bring together both the cashew nut and the often-overlooked cashew apple. A classic sweet tart shell forms the base of this dessert, offering a crisp, buttery foundation. This is then layered with a cashew apple jam, where the fruit’s natural tang is carefully balanced to create a smooth, gently sharp spread that cuts through the richness of the dessert. The result is a dessert that feels distinctly Goan in its ingredients, yet global in its execution.
At KCCA, such creations reflect a learning approach that encourages students to move beyond replication and experiment with local ingredients in new ways. In a state where cashews are both abundant and deeply familiar, a dish like the Cashew Apple and Cashew Nut Torte offers a fresh perspective that balances tradition with creativity.
Recipe: Cashew Apple and Cashew Nut Torte
Yield: 1 tart (20 cm / 8 inch) – serves 8–10
(This dessert is built in three main components, which are then layered and baked together into one final torte)
Component 1:
Sweet Tart Dough
Unsalted butter – 120 g (soft)
Icing sugar – 80 g
Egg – 50 g (1 medium)
Vanilla extract – 5 g
All-purpose flour – 250 g
Salt – 2 g
Method:
Cream butter and icing sugar until smooth. Add egg and vanilla, mixing well. Fold in flour and salt until just combined. Chill, roll to 3 mm thickness, line a tart ring, and blind bake at 170°C for 12–15 minutes.
Component 2
Cashew Apple Jam
Cashew apple pulp – 400 g
Sugar – 200 g
Lemon juice – 20 g
Pectin (optional) – 5 g
Method:
Cook pulp and sugar on medium heat, add lemon juice, and cook until jam consistency is reached. Blend smooth if required and cool completely.
Component 3
Cashew Nut Frangipane
Unsalted butter – 100 g
Sugar – 100 g
Eggs – 100 g (2 eggs)
Cashew nut powder – 120 g
All-purpose flour – 20 g
Vanilla extract – 5 g
Salt – 1 g
Method:
Cream butter and sugar until smooth. Add eggs gradually, then fold in cashew powder, flour, salt, and vanilla.
Assembly & Baking
Spread a layer of cashew apple jam over the tart shell. Add frangipane on top and level gently. Optional: top with chopped roasted cashews.
Bake at 170°C for 25–30 minutes until golden and set. Cool completely before unmoulding and glaze lightly if desired.