Aaloo Bukhara and Almond Cake

Recipe created by Chef Ashian Topno

This rich blue and rare texture is sure to beat the blues during the any season, festive or not!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg free Tea Time Vanilla Mix 1000 g
Water 450 g
Oil 120 g
Dried finely chopped aloo bukhara (prunes) 200 g
Almond Flakes 100 g


  1. Add the premix, water and oil and mix at Speed 1 for just a minute with a paddle attachment.
  2. Scrape the side to facilitate even mixing.
  3. Continue to mix at Speed 2 for another 4 minutes.
  4. Add prunes to the batter.
  5. Garnish the cakes with almond flakes.
  6. Bake at: 170° C – 180° C.
  7. Bake for: 23 – 28 minutes.