Almendrado the Mexican Flag
Celebrate the vibrant flavors and colors of Mexico with "Almendrado the Mexican Flag," a luscious and festive dessert that’s as beautiful as it is delicious. This moist almond-infused cake combines the richness of almond flour with a soak of sweetened condensed milk and cream, creating a melt-in-your-mouth texture. Topped with tri-colored whipped cream—red strawberry puree, white whipped cream, and green food coloring—it mimics the iconic hues of the Mexican flag. Perfect for festive occasions or national celebrations, this cake is finished with a sprinkle of slivered almonds for added crunch and nutty elegance. Easy to prepare but striking in presentation, this showstopping recipe is a sweet homage to Mexican pride and flavor.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups almond flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.75 cups unsalted butter (softened)
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 0.5 cups milk
- 1 can (14 oz) sweetened condensed milk
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 cup strawberries (pureed)
- 5 drops green food coloring
- 0.25 cups slivered almonds
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the dish for 10-15 minutes, then poke holes all over the surface with a fork or skewer.
In a separate bowl, mix the sweetened condensed milk and 1/2 cup of whipping cream. Pour this mixture evenly over the cake, allowing it to soak in.
To prepare the whipped topping, beat the remaining 1/2 cup of whipping cream with powdered sugar until stiff peaks form.
Divide the whipped topping into three portions. Leave one portion plain (white). Mix another portion with the pureed strawberries (red) and tint the final portion with green food coloring.
Spread the whipped topping in three sections on the cake to resemble the Mexican flag: green on one side, white in the middle, and red on the other side.
Sprinkle slivered almonds over the white section for added texture and flavor.
Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld. Slice and enjoy your festive Almendrado the Mexican Flag!
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 46.4 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 302 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
