Nata Cake with Almonds


Nata Cake with Almonds

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.

Written by Ericka Sanchez - Nibbles & Feasts 

Preparation time: 10 minutes

Cooking time: 35 minutes

Serves 12


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


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.