BY: Hungry Couple
A traditional Mexican cake. Tasty almond flavor. Great for any occasion.
- Experience Level: Easy to Moderate
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Serves: 8
- 1-¼ cup Almonds
- 13 Tablespoons Unsalted Butter
- 1 cup Sugar
- 3 whole Large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- ½ teaspoons Salt
- 1 teaspoon Baking Powder
- ½ cups All-purpose Flour
- ¼ cups Confectioners Sugar, For Dusting
Line the bottom of a 9″ cake round or spring-form pan with parchment paper and spray the paper and the sides of the pan with cooking spray. Preheat oven to 350 F.
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 and extracts. Set aside.
In another bowl, mix together the salt, baking powder and flour, then add it into the butter mixture and mix until just incorporated. Fold in the almond meal and pour the batter into the cake pan.
Bake in a preheated 350 F 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 cake from the oven and allow it to cool before removing it from the cake pan. Dust the top with confectioners’ sugar and serve.
Try serving a scoop of Mocha or Chocolate Fudge ice cream along side a slice of Torta De Cielo.