This particular cake was inspired by the Latin American Tres Leche and a couple of ingredients common to Indian desserts – cardamom and almonds. Unlike the tres leche which uses three different types of milk to soak the cake, this cake has the milk replaced by almond milk.
Chilled Almond Milk-Drunk Cake
- Total Time: 4 hours 55 minutes
- Yield: 12 servings
Description
This Indian-inspired dessert is a twist on the classic tres leches cake, featuring almond milk and aromatic cardamom for a unique and flavorful treat.
Ingredients
- 1 1/2 cups (360 ml) all-purpose flour
- 1 tbsp ground almond powder
- 1 tsp almond liquor or extract
- 1 cup (240 ml) sugar
- 5 large eggs
- 1 cup (225 g) butter, at room temperature
- 1 tsp baking powder
- 1/4 cup (60 ml) slivered almonds
- 1 cup (240 ml) almond milk
- 1/2 tsp ground cardamom
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- Sift the flour, almond powder, baking powder, and salt together twice and set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the almond liquor or extract and ground cardamom.
- Gradually fold in the sifted dry ingredients until just combined.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, warm the almond milk slightly in a saucepan over low heat.
- Once the cake is done, remove it from the oven and let it cool for 10 minutes in the pan.
- Poke holes all over the cake with a skewer or fork, then slowly pour the warm almond milk over the cake, allowing it to soak in.
- Let the cake cool completely, then refrigerate for at least 3 hours or overnight.
- Before serving, sprinkle slivered almonds over the top.
Notes
- For a stronger almond flavor, use almond extract instead of liquor.
- The cake is best served chilled, so plan to refrigerate it for a few hours before serving.
- Store leftovers in the refrigerator for up to 3 days.
- You can substitute cow’s milk for almond milk if desired, but it will alter the flavor profile.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21
- Sodium: 150
- Fat: 19
- Carbohydrates: 34
- Fiber: 1
- Protein: 6
- Cholesterol: 95
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Frequently Asked Questions
How is this different from a classic tres leches cake?
Traditional tres leches soaks the cake in three types of milk (typically evaporated, condensed, and heavy cream). This Indian-inspired version replaces all three milks with a single cup of almond milk and adds cardamom and almond powder to echo the flavors common to Indian desserts.
Should I use almond liquor or almond extract?
Both work, but almond extract gives a stronger almond flavor. If you prefer a subtler, more aromatic result, stick with the liquor. Either way, the batter only calls for 1 tsp, so the difference is a matter of intensity rather than the cake’s overall character.
Why does the almond milk need to be warmed before pouring over the cake?
Warm the almond milk in a saucepan over low heat while the cake bakes. Warm liquid absorbs into the hot, just-baked cake faster and more evenly than cold milk would, helping it soak through to the bottom rather than pooling on top.
How long does the cake need to chill, and can I make it the day before?
Refrigerate for at least 3 hours, and the cake is best served chilled, so an overnight rest is ideal. Leftovers keep in the refrigerator for up to 3 days, making this a reliable make-ahead dessert.
Can I use regular cow’s milk instead of almond milk?
Yes — you can swap in cow’s milk, but it will alter the flavor profile. The distinctive nutty, slightly sweet quality that sets this cake apart from a standard tres leches comes directly from the almond milk, so the substitution changes the character of the dessert.
Whisk 4 tablespoons of the sifted ingredients to the creamed mixture, until completely blended. Fold in the almond powder, essensce and half of the cardamom.
Whisk 4 tablespoons of the sifted ingredients
Because almonds are naturally very nutritious, almond milk doesn’t need to be fortified. You can make almond milk yourself at home, and it will have the same nutritional value as the almond milk available commercially.
Hi,
Do you use sweetened or unsweetened almond milk? I’m guessing unsweetened, but want to make sure. Looks delicious.
-Dina
good one Nik