I will confess to you that I am not a huge fan of almonds. I went through a huge tamari almond phase in college and I simply ate myself out of them. Do you ever eat yourself out of a food? Unfortunately I have yet to eat myself out of peanut butter, bacon, or raw cookie dough, but I digress.
This is the story of The Little Torta That Could. Could talk me back into the fold of Almond Appreciation. I’ll tell you the story of this torta through pictures, since it is such an easy cake to prepare.
And not hard to love! See if you fall in love with almonds, and possibly this classic torta, too…
Are you convinced? I thought so. Best lay off the tamari almonds, just to be sure.
Torta De Cielo
13 tbsp. unsalted butter, softened
1 1/4 c. almonds, toasted
1 c. white sugar, granulated
3 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
1/2 c. cake flour
1/2 tsp. salt
1/4 c. almonds, blanched, slivered, toasted
1/4 c. confectioners’ sugar
Preheat oven to 350°.
Line a single 9″ cake round with parchment paper and spray with cooking spray. Set aside.
Place whole almonds in the bowl of a food processor fitted with a steel blade. Process until the nuts are the consistency of a coarse meal. Set aside.
Meanwhile, in a large bowl, cream butter and sugar together until light, fluffy, and almost doubled in size. Beat in eggs. Beat in extracts, salt and flour until just incorporated. Fold in almond meal. Pour batter into prepared pan and bake 33-35 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove the cake to cool.
Once the cake is cool, unmold, top with confectioners’ sugar and slivered almonds, and serve.
YIELD: 1- 9″ cake, approximately 6-8 servings