An Outdoor Party wtih Almond Lime Flan Cake + Menu
If you’re planning a Mexican party, I’m sharing an Almond Lime Flan Cake recipe, easy enough to pull out of the oven and serve warm to your party guests! This post is sponsored by Blue Diamond Almonds.
Hope your week is going well, friends. Since spring is here, and the weather has been perfect for outdoor entertaining, I took advantage of the pleasant evenings recently and served a fun menu to a small crowd. There are plenty of springtime inspirational ideas to warm your soul, but I’ve found at the end of April or first of May, a Cinco de Mayo party is a fun way to bring people together for a casual gathering, for delicious Mexican fare!
Host Cinco de Mayo.
It’s easy to set up, prep the food ahead of time, delegate some of the dishes (or many toppings), and enjoy an evening together. And everyone seems to like Mexican food!
To get the party started, I wanted a POP of color on the table, so I brought a Mexican blanket to use as a tablecloth.
Of course the blue-rimmed Mexican glasses tied in perfectly!
These flowers are in the stores and at florists right now: Pincushion Protea! I displayed them in repurposed cans from this dinner party a couple years ago.
These dishes – the perfect blue.
A fiesta tassle garland hanging from our lights.
Always plenty of water!
Outdoor entertaining is my favorite way to host, as there’s just something about the evening glow, the breeze, the smell, the feel.
Almond Lime Flan Cake.
To end our dinner party, I pulled out of the oven the most tantalizing dessert: Almond Lime Flan Cake, made with Blue Diamond’s Honey Roasted Cinnamon almonds.
Here’s how I made the recipe. Starting with fresh lime and Honey Roasted Cinnamon almonds, I prepared the juice, zest, and finely chopped the almonds.
Bake; cool; loosen edge with knife and invert dessert onto a large, heat-resistent serving plate.
Prep the food in advance, ask your guests to bring a side – all fresh and delicious for creating rice bowls, tostadas, tacos, enchiladas, nachos! So many options!
Do you have plans this spring to host a fiesta or Mexican-themed party?
Almond Lime Flan Cake
- 1 cup sugar
- 1/2 cup water
- 1 1/2 cups milk (not skim)
- 8 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 2 tsp. vanilla
- 1 1/2 tsp. cinnamon
- 1 pkg. (16 oz) pound cake mix
- 1/2 cup milk (not skim)
- 2 eggs
- 3 lime, 2 squeezed, 1 for zest
- 1/2 cup Honey Roasted Cinnamon Blue Diamond Almonds, finely chopped
- Spray an 11-inch round baking pan with nonstick cooking spray. Combine sugar and water in a medium saucepan. While stirring to dissolve the sugar, bring to a full boil over medium-high heat. Reduce heat to medium low; let cook 20 to 25 minutes, until sugar turns golden brown and caramelizes. Do not stir. Quickly pour caramelized sugar mixture into baking pan, tilting to evenly cover the bottom of the pan with the glaze. Set aside.
- Preheat oven to 375 degrees.
- In a medium bowl, whisk together 1 1/2 cups milk, egg yolks, condensed milk, vanilla, and cinnamon and lime zest until well blended. Pour over the caramelized sugar mixture in the pan.
- In a medium bowl, combine cake mix, 1/2 cup milk, and eggs, and mix well. Spoon batter evenly over the custard mixture.
- Bake 30-35 minutes or until cake springs back when touched lightly in center. Cool 20 minutes. Loosen edge with knife. Invert dessert onto a large, heat-resistent serving plate.
- Chop 1/2 up of the almonds finely. Add to the top of the warm flan.
- Serve warm or cold. Store leftover dessert covered in the refrigerator.
Looking for a full menu?
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