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.