• Makes one 7-inch loaf
  • Cook Time

    1h 10m


  • 200 gm condensed milk
  • 100 gm butter
  • 65 gm almond powder
  • 60 gm flour
  • 50 gm berry jam
  • 50 gm sliced almonds
  • 5 gm baking powder
  • 125 ml milk


  1. Preheat the oven to 180°C and grease a loaf tin with butter.
  2. Combine the butter and condensed milk in a medium-sized bowl, whisking them for a minute.
  3. In a separate bowl, sift the flour, baking powder and almond powder together.
  4. Add flour mix to the above mixture and fold it with a spatula.
  5. Pour in the milk and mix until well incorporated.
  6. Pour the batter into the greased tin. Top with dollops of jam that you shape into swirls, using a skewer. Sprinkle the sliced almonds all over the batter.
  7. Bake for 35 to 40 minutes.
Pooja Dhingra

Pooja Dhingra

Pooja Dhingra, the head chef and founder of Le15 Patisserie, is Scroll Food’s Chef of the Month for November. Armed with a degree in hospitality from Cesar Ritz Colleges, Switzerland, and a Patisserie Diploma from Le Cordon Bleu, Chef Pooja returned home with the single goal of creating Parisian-style culinary experiences in India. Her success with Le15 Patisserie earned her the sobriquet ‘Macaron Queen of India’. Chef Pooja has been featured in national dailies and is a regular in fashion and lifestyle glossies not just for her abilities in the kitchen, but also as a dynamic businesswoman and inspiration to young women. She was selected by Forbes India for their ‘30 Under 30’ achievers list for 2014 and the Forbes 30 under 30 Asia list.

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