Torta De Cielo (Almond Sponge Cake)
"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."
- Ready In:
- 1hr 40mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 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
directions
- 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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Reviews
-
I made this cake a bit different. It is a little bit easier...no blanching or soaking of almonds 1 cup unsalted butter room temp 1 1/4 cup skin on whole raw almonds food processed to "meal" texture" 1 1/4 cups sugar 3 lightly beaten eggs 1 tsp EACH almond and vanilla extract 9 tbsp all purpose flour pinch of sea salt or salt Oven 350 greased and floured 9 inch round cake pan beat butter and sugar until smooth, beat in eggs , almonds, and extracts until well blended, stir in flour and salt just until incorporated, spoon into pan and smooth surface, bake 40 min or until toothpick inserted comes out clean. Remove and let cool completely on wire rack. Invert, sprinkle w/ conf sugar and toasted almond slivers. -
I saved some time and made this cake using bought coarsly ground almonds, I also used 3 tablespoons of dark rum in place of the brandy, I think I could have even increased the rum slightly and next time I will do that, this is a wonderful cake recipe, thanks for sharing Kate!...Kitten
Tweaks
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I saved some time and made this cake using bought coarsly ground almonds, I also used 3 tablespoons of dark rum in place of the brandy, I think I could have even increased the rum slightly and next time I will do that, this is a wonderful cake recipe, thanks for sharing Kate!...Kitten
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
