This is a sponsored recipe by Parmalat. All opinions are my own. Thank you for supporting the brands that make this website possible.
I am a big fan of Hispanic style cheeses and cremas. Lately, I’ve been cooking so much with nata. Now what is nata? Nata is the layer of cream that rises to the top when boiling milk. It is sweet, creamy, spreadable and so versatile, it can be added added to many dishes. It’s not only dolloped over bread, it can be included in baking or modified with different ingredients to convert into a dip. The possibilities are endless.
I grew up enjoying nata in Mexico. But once I moved to the United States, it was difficult to find in stores. My mom had to make her own when cravings struck at times. But now, we don’t have to do that because Parmalat has a its own nata made with California Milk. The packaging states Nata Crema para Desayuno (breakfast cream) but nata has many uses other than a breakfast cream.
I will be developing a series of recipes to show you just how versatile nata could be. For this recipe, I created a nata cake with almonds for Father’s Day. The result was a delicious, spongey cake with just the right amount of sweetness. Perfect for brunch, snack or dessert. We enjoyed this cake with a hot cup of strong coffee.
If you want to learn more about Pamalat Crema Para Desayuno, visit their website. Your can find it at your local Latin grocery store in the dairy section.
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Nata Cake with Almonds
Soft and spongy. This nata cake is just the right amount of sweet to enjoy with a hot cup of coffee or as the conclusion to a hearty savory meal.
- Total Time: 45 minutes
- Yield: Serves 12 1x
Ingredients
4 eggs, room temperature
1 cup sugar, divided
14 tablespoons butter (180 grams), melted and cooled to room temperature
3/4 cup milk
1 tablespoon vanilla extract
1 tablespoon almond extract
1 (12-ounce) container Parmalat Nata Crema para Desayuno
Zest of 1 orange
3 cups all-purpose flour, sifted
2 tablespoons baking powder, sifted
¼ teaspoon salt
½ cup sliced almonds
Instructions
Preheat oven to 350° F. Grease a 10-inch mold with non-stick cooking spray.
Place eggs and ½ cup sugar in a large mixing bowl. Mix with electric mixer for 1 minute then add remaining ½ cup sugar. Continue mixing until mixture is foamy (about 1 minute).
Add butter, milk, vanilla extract, almond extract and mix for 30 seconds. Add nata and orange zest and mix again for 30 seconds.
Add flour, baking powder and salt. Stir or mix on low speed until combined. Do not overmix.
Pour mixture into prepared mold. Top with sliced almonds. Bake for 35 minutes or when tested with a toothpick, it comes out clean.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
