Torta De Cielo (Almond Sponge Cake)
Ready In: 1 hr 40 mins
Serves: 12
Ingredients
- 1⁄2 lb almonds
- 5 eggs, separated
- 1⁄2 teaspoon coarse salt
- 1⁄2 lb granulated sugar
- 1⁄4 teaspoon baking powder
- 1 tablespoon all-purpose flour
- 1 tablespoon brandy
- 1⁄4 teaspoon almond extract
Directions
- Pour hot water over the almonds to cover and let them soak at least six hours; skin them.
- Pre-heat the oven to 325 degrees F.
- Butter a 9" springform pan generously; cut a piece of parchment to fit the bottom; lay it in the bottom, press, and turn so that the parchment is buttered on both sides; lightly flour the pan.
- Chop the nuts roughly, then grind them a little at a time; to qoute Ms. Kennedy, "they should be neither too coarse not too fine.".
- Beat the egg whites until fluffy; add the salt and continue beating until they are stiff.
- Add the yolks one by one and continue beating until incorporated.
- Mix the dry ingredients together and, beating at low speed, gradually add them to the egg mixture.
- Add the brandy and almond extract, mix well and pour into the prepared pan.
- Bake for 1 and 1/4 hours in the middle of the oven.
- Let the cake get cold before removing it from the pan.
- This moist, textured cake keeps almost indefinitely if stored in a cool dry place--preferably not the refrigerator.
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