Spain Alhambra Cake

Recipe created by Chef Sourav Chowdhury

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Recipe Ingredients

Ingredient Weight
Ingredients for Sponge:
Pillsbury™ Lite Plus Cake Mix OR Pillsbury™ Premium Egg Free Vanilla Mix 800g
Hazelnut Powder 250g
Butter Unsalted 150g
Water 750g
Ingredients for Hazelnut Chocolate Ganache:
Dark chocolate 250g
Amul cream 250g
Roasted hazelnut 70g


Steps for Sponge:
  1. Mix all dry ingredients and water at Speed 1 for a minute.
  2. Scrape the sides of the bowl to facilitate even mixing.
  3. Mix for another 4 minutes at Speed 2.
  4. Add oil and hazelnut powder, mix at Speed 1 for a minute or till the oil is completely mixed.
  5. Pour the batter in desired mould and bake as per instructions.
Steps for Hazelnut Chocolate Cake:
  1. Make normal 3 sponges of Hazelnut Cake without sugar syrup.
  2. Sandwich it with ganache and roasted hazelnut.
  3. Cover and coat with chocolate truffle.