Torta de Cielo which translates to heavenly cake is an almond sponge cake from Yucatán, Mexico. This airy cake base is made from ground almonds, egg whites and egg yolks. Flavored with orange and vanilla extract and dusted with powdered sugar before serving a torta de Cielo is a wonderful addition to your holiday table.
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An airy cake made of ground almonds, egg white, egg yolks is light and airy. Spiced with orange and vanilla extract torta de Cielo is traditionally served and weddings pero I think it screams the holidays.
Baked in a spring form pan, dusted with powdered sugar a torta de Cielo is light dessert perfect with café.
Today I am excited to share recipe for Torta de Cielo sweetened with orange and almonds.
Torta de Cielo which translates to heavenly cake is an almond sponge cake from Yucatán, Mexico. This airy cake base is made from ground almonds, egg whites and egg yolks. Flavored with orange and vanilla extract and dusted with powdered sugar before serving a torta de Cielo is a wonderful addition to your holiday table.
Torta de Cielo
Serves 10
1 1/4 cup slivered blanched almonds
1 tablespoon flour
1?4 teaspoon baking powder
1 teaspoon salt
5 eggs, separated
1 1/4 cups sugar
1?4 teaspoon orange extract
1/4 teaspoon vanilla extract
1/4 cup powdered sugar
Sliced almonds, optional
Orange slices, optional
Pre-heat oven to 325 degrees.
Spray a 9″ springform pan with non-stick spray. Cut a piece of parchment to fit the bottom; place it on the bottom of pan, spray with non-stick spray and turn coat both sides of parchment paper.
In a food processor pulse almonds until finely ground. Place in a bowl with flour and baking powder, and salt, stir to combine.
Beat egg whites until stiff, gradually adding sugar.
Add orange and vanilla extract.
Add yolks one by one, mixing well after each addition.
Gently fold in dry ingredients.
Pour batter into prepared springform pan.
Bake for 45 minutes, or until a toothpick inserted comes out clean.
Remove from oven, cool for 10 minutes before removing from pan.
Dust with powdered sugar before serving.
Garnish with sliced almonds and orange slices, optional.
Fun recipes also made in collaboration with Imperial Sugar –
Peach Tres Leches Cake, all the peaches!
Blackberry Coconut Tamales, sweet tamales.
Ancho Chile Chocolate Cake, sweet & spicy cake.
- 1 1/4 cup slivered blanched almonds
- 1 tablespoon flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 5 eggs separated
- 1 1/4 cups Imperial sugar
- 1/4 teaspoon orange extract
- 1/4 teaspoon vanilla extract
- 1/4 cup powdered sugar
- Sliced almonds optional
- Orange slices optional
-
Pre-heat oven to 325 degrees.
-
Spray a 9" springform pan with non-stick spray. Cut a piece of parchment to fit the bottom; place it on the bottom of pan, spray with non-stick spray and turn coat both sides of parchment paper.
-
In a food processor pulse almonds until finely ground. Place in a bowl with flour and baking powder, and salt, stir to combine.
-
Beat egg whites until stiff, gradually adding sugar.
-
Add orange and vanilla extract.
-
Add yolks one by one, mixing well after each addition.
-
Gently fold in dry ingredients.
-
Pour batter into prepared springform pan.
-
Bake for 45 minutes, or until a toothpick inserted comes out clean.
-
Remove from oven, cool for 10 minutes before removing from pan.
-
Dust with powdered sugar before serving.
-
Garnish with sliced almonds and orange slices, optional.
Serves 10
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