Cakes n bakes

Mexican Wedding Cake

Mexican wedding cakes

Mexican wedding cakes also known as Russian tea cakes or butter cookies are very delicious and just melts in the mouth.


Butter- 1 cup (room temperature)

All purpose flour– 2 cups

confectionary sugar 1/2 cup + 1 cup

Walnuts, pecans or hazelnuts 2/3 cup toasted and powdered

Vanilla extract– 1/2 tsp

Salt -1/4 tsp


Toast the nuts at 350°F for 8 to 10 minutes until light brown, cool down before grinding to get a powdered mixture or else you will end up getting a lump. Use a hand mixer or food processor to mix the butter and 1/2 cup of confectionary sugar until smooth and creamy. Add in vanilla extract and mix again. In a separate bowl mix salt and all-purpose flour. Add the flour slowly and mix it completely until incorporated. Finally add the nut mixture and bring the mixture into a dough. Wrap the dough and refrigerate for an hour.

Mexican wedding cake

Preheat the oven to 350°C. Spray the cookie sheet with baking spray or use a  parchment paper. Scoop 1 tbsp or 100 oz of mixture, make it in to a round shape and line up the dough 2 inches apart.

Mexican wedding cake

Bake for 12-15 minutes until the edges and the bottom just turn light golden brown.

Mexican Wedding Cake

Spread 1 cup of confectionary sugar on a flat bottom. As soon as the cookies are out of the oven, take a spatula and slowly grab the cookie and toss and turn the cookie in the sugar. The cookie should be completely coated with sugar. If you not a sugar person as I am, you can just sprinkle some sugar on top as well. Make sure you cool it completely before tasting it!

Mexican wedding cake

Mexican wedding cake


Raw Mango Salad


Raw mango -¼ of a mango chopped into matchstick size pieces (choose a mango which is a bit firm)

Bean sprouts- 1 handful

Lettuce- 4 leaves

Peanuts/groundnuts- 1 handful roasted and ground coarsely

Shredded dry coconut- 1 handful roasted lightly (optional)

Spring onions- small bunch, chopped

Coriander/cilantro– ¼ finely chopped

Fresh basil- ½ Tbsp


Soy sauce– 2 Tbsp

Sugar-1 ½ Tbsp

Chilli garlic sauce- 1 Tbsp


In a bowl mix soy sauce, sugar, chilli garlic sauce and keep aside. Mix chopped raw mango, bean sprouts, peanuts and spring onions in another bowl.

Take a lettuce leaf. Add the mango mixture in the centre and sprinkle the dressing as per your need.

Garnish with cilantro, basil leaves and roasted coconut. Now wrap the lettuce so that the mixture do not fall from any openings and enjoy!. We can make four lettuce wraps with the above given measurements

Optional:  If you do not have lettuce, you can have the salad by itself.