Mexican Almond Cake

I brought this cake to our international dessert day at work. I have made it many times and it always comes out perfect. Moist and not too sweet. Several people asked for the recipe, so here it is. It is adapted from Cocina Mexicana by Marlena Spieler.

Torta de Cielo

3/4 C. whole almonds with the peel.

1 C. room temperature sweet butter

1 C. sugar

3 eggs lightly beaten

1 tsp. almond extract

1 tsp. vanilla extract

9 Tblsp all-purpose flour

a pinch of salt.

Lightly grease a 8-inch round or square cake pan and put wax paper on the bottom.

Pulverize the almonds until they have become flour. I use a mini-chop for this.

Beat the butter and sugar until light and fluffy. Add the eggs, almond flour and both types of extract. Mix well. Add the flour and the salt. Mix until the flour is incorporated. Scoop the batter into the pan and smooth the top. Bake the cake in a preheated 350 degree oven for 40-50 minutes or until the top springs back when lightly touched.

Take the cake out of the oven and cool it on a wire rack or trivet. Pop it out of the pan and put it on a nice serving plate. Sprinkle powdered sugar over it. You can also decorate it with toasted almond slices.