Monday, April 30, 2012
Torta De Cielo (Mexican Almond Cake)
With Cinco de Mayo coming up, I've been seeing recipes for this traditional Mexican cake popping up on Pinterest and various food blogs. Based on the original recipe by Diana Kennedy in her book The Cuisines of Mexico (1972), this almond sponge cake recipe is quite simple to make.
1 Stick plus 5 tablespoons unsalted butter, softened
1 1/4 Cups almonds
1 Cup sugar
3 Large eggs
1 Teaspoon vanilla extract
1 Teaspoon almond extract
1 Teaspoon baking powder
1/2 Cup all purpose flour
1/2 Teaspoon salt
Confectioners' sugar for dusting top of cake
Line a 9" cake round or spring-form pan with parchment paper and spray with cooking spray.
Place the almonds in a food processor and pulse until the nuts are the consistency of coarse meal.
Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs, extracts. Add the salt, baking powder and flour until just incorporated. Fold in the almond meal and pour the batter into the cake pan.
Bake in a pre-heated 350 degree oven for approximately 40 minutes (begin checking at 30 minutes) until a cake tester inserted in the center of the cake comes out clean. Remove from the oven and allow to cool before unmolding from the cake pan. Dust with confectioners' sugar. Makes approximately 8 servings.