Torta De Cielo (Almond Sponge Cake)

Recipe by Chef Kate
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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