Kalakand Almond Cake

Recipe created by Chef Ashian Topno

Oh, that sweet almond love! Our taste buds love it!

Recipe Ingredients

Ingredient Weight
Pillsbury™ Egg free Tea Time Vanilla Mix 1000 g
Water 450 g
Oil 150 g
Almond flakes 100 g
Kalakand 200 g


  1. Add water, oil and premix to a bowl and mix at Speed 1 for a minute with the paddle attachment.
  2. Scrape the sides of the mixing bowl to facilitate even mixing.
  3. Continue to mix at Speed 2 for another 4 minutes.
  4. Now, add kalakand to the batter and mix it for 1 more minute at Speed 2.
  5. Garnish the cakes with the remaining almond flakes.
  6. Bake at: 170°C – 180°C.
  7. Bake for: 23 – 28 minutes