Kalakand Almond Cake
Recipe created by Chef Ashian Topno
Oh, that sweet almond love! Our taste buds love it!
|Pillsbury™ Egg free Tea Time Vanilla Mix||1000 g|
|Almond flakes||100 g|
- Add water, oil and premix to a bowl and mix at Speed 1 for a minute with the paddle attachment.
- Scrape the sides of the mixing bowl to facilitate even mixing.
- Continue to mix at Speed 2 for another 4 minutes.
- Now, add kalakand to the batter and mix it for 1 more minute at Speed 2.
- Garnish the cakes with the remaining almond flakes.
- Bake at: 170°C – 180°C.
- Bake for: 23 – 28 minutes