Sea almond cake| Kanamadhu Cake

sea almonds

🥗Healthier: almond flour

💰Cheaper: regular almonds

Almond flour provides a similar texture while being more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories and is easier to find.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor and is a dairy-free option.

shredded coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: coconut powder

Unsweetened flakes offer a healthier alternative without added sugar.

Preheat the oven to 350°F (175°C).

Grease and flour a cake pan.

Mix sea almonds and flour in a bowl until well combined.

In a separate bowl, beat margarine and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in full cream milk and vanilla essence until smooth.

Combine the dry ingredients with the wet mixture gradually.

Prepare the caramel by melting butter/margarine and brown sugar in a pan, then add condensed milk and stir until smooth.

Pour the batter into the prepared cake pan.

Bake for 25-30 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens