Shandong-style Almond Cake

Ingredients

In this Shandong-style adaptation of Mohanthal, we incorporate the flavors and ingredients commonly found in Shandong cuisine. While the original Indian Mohanthal uses ghee, we substitute it with Shandong-style peanut oil to add a distinct nutty flavor. Additionally, we infuse the cake with the aromatic spices of Shandong, such as cardamom and saffron, to create a unique fusion of flavors that pays homage to both cuisines. We alse have the original recipe for Mohanthal, so you can check it out.

• 1 cup (120g) almond flour 1 cup (120g) almond flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) Shandong-style peanut oil 1/2 cup (120ml) Shandong-style peanut oil
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• A pinch of saffron strands A pinch of saffron strands
• 1/4 cup (30g) slivered almonds, for garnish 1/4 cup (30g) slivered almonds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 1.5g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a square baking dish.
2. 2.
   In a mixing bowl, combine almond flour, sugar, peanut oil, milk, cardamom powder, and saffron strands. Mix well until all the ingredients are thoroughly combined.
3. 3.
   Pour the batter into the greased baking dish and spread it evenly.
4. 4.
   Sprinkle the slivered almonds on top of the batter, gently pressing them down.
5. 5.
   Bake in the preheated oven for 25-30 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
6. 6.
   Remove from the oven and let it cool completely before cutting into squares.
7. 7.
   Serve the Shandong-style Almond Cake as a delightful dessert or a sweet snack.

Treat your ingredients with care...

• Almond flour — Ensure that the almond flour is finely ground for a smooth texture in the cake.
• Shandong-style peanut oil — Use a high-quality peanut oil to enhance the nutty flavor of the cake.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for a few minutes before adding them to the batter to release their vibrant color and aroma.

Tips & Tricks

• For an extra burst of flavor, toast the slivered almonds before garnishing the cake.
• If you prefer a sweeter taste, you can increase the amount of sugar in the recipe.
• Serve the Shandong-style Almond Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful twist.

Serving advice

Serve the Shandong-style Almond Cake at room temperature or slightly warm. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar before garnishing it with slivered almonds. Cut the cake into neat squares and serve on a decorative platter.