This is my first time using almonds in baking. I chose to bake this recipe because I love almonds, never baked it and because I bought a new food processor so it was easy for me to grind the almonds. I love my new food processor. It does everything.
I do love to eat raw almonds, I do love all kind of nuts. So I thought it’s time to try it in baking. I looked through a book I have for an easy almond cake recipe and I found this Torta del Cielo.
The cake turned out to be very delicious. It was rich, moist, fluffy. Everyone liked it. So here is the recipe, if you find it nice, try it and tell me what you think.
The one thing I shouldn’t have done is to take the cake out of the oven before the 40 minutes, I found it needed another 5 minutes in the oven to dry out completely.
Torta del Cielo
– 225 g unsalted butter, at room temperature
– 175 g raw almonds (in their skins)
– 200 g sugar, plus 2 tbsp
– 3 eggs, lightly beaten
– 1 tsp almond essence
– 1 tsp vanilla essence
– 75 g plain flour
– pinch of salt
– icing sugar, for dusting
Preheat the oven at 180C and grease a round 8 or 9 inch cake tin.
Place the almonds in a food processor and grind until a crumbly mixture. In a bowl, beat together the butter and sugar until smooth and fluffy. Beat in the almonds, eggs and almond and vanilla essences. Blend well.
Stir in the flour and salt and mix together briefly, until the flour is just incorporated.
Pour the batter in the cake tin and bake for 40 – 50 minutes, or until the cake feels spongy when pressed. Remove the tin from the oven and let cool on a wire rack. Before serving dust with icing sugar and decorate with some toasted flaked almonds.