Torta De Cielo (Mexican Almond Cake) Recipe

Name: Torta De Cielo (Mexican Almond Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Almonds; ⅓ Tablespoons Unsalted Butter; 1 cup Sugar; 3 whole Large Eggs; 1 teaspoon Vanilla Extract; 1 teaspoon Almond Extract; 1/2 teaspoons Salt; 1 teaspoon Baking Powder; 1/2 cups All-purpose Flour; 1/4 cups Confectioners Sugar, For Dusting

Servings: persons

1
["Line the bottom of a 9"" cake round or spring-form pan with parchment paper and spray the paper and the sides of the pan with cooking spray. Preheat oven to 350 F.", "Place the almonds in a food processor and pulse until the nuts are the consistency of coarse meal.", "Using a stand mixer or hand mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs and extracts. Set aside.", "In another bowl, mix together the salt, baking powder and flour, then add it into the butter mixture and mix until just incorporated. Fold in the almond meal and pour the batter into the cake pan.", "Bake in a preheated 350 F oven for approximately 40 minutes (begin checking at 30 minutes) until a cake tester inserted in the center of the cake comes out clean. Remove cake from the oven and allow it to cool before removing it from the cake pan. Dust the top with confectioners' sugar and serve.", "(Adapted from Diana Kennedy's The Cuisine of Mexico (1972) and Scarletta Bakes blog.)"]

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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: 1-1/4 cup Almonds, ⅓ Tablespoons Unsalted Butter, 1 cup Sugar, 3 whole Large Eggs, and more.

Yes, Torta De Cielo (Mexican Almond Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Torta De Cielo (Mexican Almond Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions