Provided are an almond pudol alternative texture-improving composition having texture-improving effect like almond pudol, and a baked cake using the same. An almond-Purder-alternative texture-improving composition comprising two or more powder materials selected from the group consisting of durum wheat flour, corn flour, starch, and dried bean-curd refuse powder, and a powdered oil and fat, Each of which does not exceed 50 mass percent in the whole powder, and the powder oil and fat is 50 parts by mass or more and 70 parts by mass or less relative to 100 parts by mass of the whole powder. Also provided is a baked cake using the same. None

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