The invention relates to an almond cake and a production method. The almond cake takes 
mung bean powder, 
soy protein isolate, fructo-oligosaccharides and 
mulberry leaf powder as 
raw material, can also use the nuts with a certain 
flavor and taste as the supporting material; and the improved almond cake 
raw material formula is more scientific, while the 
nutrition is more balanced. To produce the almond cake, firstly, first-grade mung beans are selected, soaked, germinated, blanched, dried, peeled and finely ground into 
mung bean powders; fresh mulberry leaves are picked, washed, dried at low temperature and crushed to get 
mulberry leaf dry powders which are then reserved; then the 
soy protein isolate and the fructo-oligosaccharides are added into a mixing 
barrel, stirred into uniform 
emulsion and kept static for 45 to 60 minutes; after butter is added into the uniform 
emulsion and stirred evenly, the green bean powders and the 
mulberry leaf powders are added into the mixture to generate the 
powder material; finally, the prepared powder material is placed in a cake mold, molded into a cake, put into an oven with the temperature less than 100 DEG C, baked for 35-60 minutes, cooled, sorted and packed.