Horchata Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fluffy cake infused with horchata flavors—almond meal, cinnamon, and a horchata frosting. A festive dessert that captures the essence of the traditional Mexican drink.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 7- 2 cups cake flour (plus more for dusting pans)
- 1/4 cup almond meal (sifted (any big bits of almond meal can be discarded))
- 1 1/2 cups white granulated sugar
- 1 tablespoon plus 1 teaspoon, baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3/4 cups unsalted butter (at room temperature and cubed)
- 1 cup whole milk
- 5 large egg whites (will equal to a scant 3/4 cup)
- 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
- 2/3 cup homemade horchata or restaurant-bought horchata cooked down to 4 tablespoons
- 1 1/2 cups unsalted butter (at room temperature)
- 4 cups powdered sugar (sifted)
- Pinch kosher salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 378mg
- Total sugar
- 112g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 129mg
- Calcium
- 72mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 378MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.