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 1x
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
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tablespoon ground almond powder
- 1 teaspoon almond liquor or extract
- 1 cup sugar
- 5 large eggs
- 1 cup butter, at room temperature
- 1 teaspoon baking powder
- 1/4 cup slivered almonds
- 1 cup almond milk
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon 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: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21
- Sodium: 150
- Fat: 19
- Carbohydrates: 34
- Fiber: 1
- Protein: 6
- Cholesterol: 95
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