Preheat the oven to 180C / 360F.

Clean the Brussel Sprouts by cutting the ends and removing dirty outer leaves. Wash and cut in half or quarters if large. Small sprouts preferred.

Heat oil in a pan over medium heat.

Add Brussel sprouts, chopped garlic, and shallot to the pan.

Sauté until the sprouts are tender.

Combine flour, baking soda, baking powder, 3/4 of shredded Old Amsterdam cheese, pepper, and salt in a bowl.

In a separate bowl, whisk together eggs, oil, cream, and milk.

Add the liquid mixture to the dry ingredients and stir until smooth.

Add cashew nuts and the sautéed Brussel sprouts mixture to the cake batter.

Grease a cake tin thoroughly.

Pour the batter into the prepared cake tin.

Sprinkle the remaining Old Amsterdam cheese on top.

Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.

Let cool slightly before serving.