This traditional Mexican cake is a staple at weddings and various festive occasions, known for its unique flavor and texture.
Ingredients
Scale:
2 cups almond flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 can (14 ounces) sweetened condensed milk
Powdered sugar, for dusting
Chopped pecans or walnuts (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a bowl, whisk together the almond flour, all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 5 minutes.
Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sweetened condensed milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
