Everyday Recipes
Key Ingredients
Ingredients
- ●4 large eggs, at room temperature
- ●1 cup homemade or prepared horchata, at room temperature, divided
- ●1 1/2 teaspoons vanilla extract
- ●1/2 teaspoon almond extract
- ●2 cups cake or all-purpose flour, sifted
- ●1 1/2 cups granulated sugar
- ●1 tablespoon baking powder
- ●1 teaspoon ground cinnamon, plus additional for serving
- ●1 teaspoon kosher salt
- ●1 cup (2 sticks) unsalted butter, cut into pieces, at room temperature, plus more for greasing
- ●2/3 cup NESTLÉ LA LECHERA Sweetened Condensed Milk
- ●2 to 3 cups frozen lite whipped topping, thawed
Make It
Step 1
Preheat oven to 350° F. Grease and flour 13 x 9-inch baking pan.
Step 2
Whisk eggs in medium bowl. Add ½ cup horchata, vanilla extract and almond extract; whisk to combine. Set aside.
Step 3
Combine flour, sugar, baking powder, cinnamon and salt in large mixer bowl. Gradually beat in butter, a few pieces at a time, until mixture is crumbly (should be size of peas).
Step 4
Add half of the egg mixture and beat for about 1 minute on medium-high speed until thick and smooth. Add remaining egg mixture and beat for about 30 seconds or until creamy. Spoon into prepared pan.
Step 5
Bake for 30 to 35 minutes or until wooden pick inserted in cake comes out clean. Cool on wire rack while making sauce.
Step 6
Combine sweetened condensed milk and remaining ½ cup horchata in medium bowl. Poke holes all over cake with wooden skewer or chopstick; pour over cake allowing sauce to sink in. Top with whipped topping; refrigerate for 1 hour. Dust with cinnamon before serving.
