TORTA DE CIELO (ALMOND SPONGE CAKE)

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Torta De Cielo (Almond Sponge Cake) image

This delicious cake is from Diana Kennedy's "The Cuisines of Mexico" -- a really great book. Here the cake is flavored with almond. Sometimes the 'cake of heaven' is flavored with anise. Remember, the almonds need a good 6 hours to soak, before you can begin to make the cake.

Provided by Chef Kate

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 lb almonds
5 eggs, separated
1/2 teaspoon coarse salt
1/2 lb granulated sugar
1/4 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoon brandy
1/4 teaspoon almond extract

Steps:

  • 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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