Mexican Torta De Cielo

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly butter an 8-in round cake pan and line with parchment.
  • Put the almonds in a food processor to form a crumbly mixture and set aside.
  • Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts.
  • Stir in flour and salt and mix until the flour is well incorporated.
  • Spoon the batter into the greased pan and smooth the surface. Bake at 350° for 45-50 minutes until the cake feels spongy when pressed.
  • Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.
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