Mexican Torta De Cielo Recipe

Name: Mexican Torta De Cielo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces raw almonds, in their skins; 1/2 lb unsalted butter, room temperature; 1 cup sugar; 2 tablespoons sugar; 3 eggs, lightly beaten; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 9 tablespoons all-purpose flour; 1 pinch salt; butter, for greasing

Servings: persons

6 ounces raw almonds, in their skins
1/2 lb unsalted butter, room temperature
1 cup sugar
2 tablespoons sugar
3 eggs, lightly beaten
1 teaspoon almond extract
1 teaspoon vanilla extract
9 tablespoons all-purpose flour
1 pinch salt
butter, for greasing

1
Lightly butter an 8-in round cake pan and line with parchment.
2
Put the almonds in a food processor to form a crumbly mixture and set aside.
3
Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts.
4
Stir in flour and salt and mix until the flour is well incorporated.
5
Spoon the batter into the greased pan and smooth the surface. Bake at 350u00b0 for 45-50 minutes until the cake feels spongy when pressed.
6
Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces raw almonds, in their skins, 1/2 lb unsalted butter, room temperature, 1 cup sugar, 2 tablespoons sugar, and more.

Yes, Mexican Torta De Cielo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Torta De Cielo

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