Description
An Indian inspired version of the tres leches dessert that uses almond milk instead of the three milks.
Ingredients
Scale
- 11/2 cups all-purpose flour
- 1 tablespoon ground almond powder
- 1 teaspoon almond liquor / extract
- 1 cup sugar
- 5 large eggs
- 1 cup butter at room temperature
- 1 teaspoon baking powder
- 1/4 cup slivered/sliced almonds
- 1 teaspoon ground cardamom
- 3 cups almond milk
- 1/2 cup sugar
Instructions
- Preheat the oven to 350F.
- Sift the flour, almond powder, and the baking powder twice and keep aside.
- In a large mixing bowl, cream the butter and the 1 cup of sugar together.
- Beat the eggs into the creamed mixture, one at a time till completely blended.
- 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.
- Gently grease and lightly dust a 9X13″ baking pan with a little butter and flour.
- Pour the cake batter into the pan and gently shake the sides of the pan to spread the batter evenly.
- Sprinkle the top of the cake with the slivered almond and bake for about 20 mins or till a knife comes out clean from the center.
- Remove the cake and let it cool to room temperature in the pan.
- Heat the almond milk, rest of the cardamom and sugar till it comes to a gentle simmer on a low flame.
- Using a butter knife cut the cake in the pan into equal squares.
- Gently poke the surface of the cake with a fork to make holes for the almond milk to seep through.
- Pour the milk mixture on to the surface of the cake evenly and cover the pan with a lid and let the cake chill for at least 4 hours (8hours best) before serving.
- Prep Time: 4 hours
- Cook Time: 60 mins