Torta De Cielo Almond Sponge Cake
Discover the delicate elegance of *Torta de Cielo*, an irresistible almond sponge cake that lives up to its name—“cake from heaven.” This traditional Mexican dessert features the nutty richness of finely ground blanched almonds paired with a whisper of zesty lemon and pure vanilla, all folded into a cloud-like batter for a light, airy texture. Perfect for special occasions or as an indulgent treat, this cake is beautifully finished with a dusting of powdered sugar for a simple yet sophisticated presentation. With just 20 minutes of prep and a short bake time, this heavenly almond creation is the epitome of rustic charm and refined flavor. Try serving it with fresh berries or a dollop of whipped cream for a dessert that’s truly divine. Keywords: almond sponge cake, torta de cielo recipe, Mexican almond cake, light and airy cake, traditional Mexican dessert.
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Recipe Information
Ingredients
- 200 grams Blanched almonds
- 30 grams All-purpose flour
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 4 whole Large eggs
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Lemon zest
- 2 tablespoons Powdered sugar
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper to prevent sticking.
In a food processor, grind the blanched almonds into a fine almond meal. Be careful not to over-process, as it may turn into almond butter.
In a small bowl, mix the almond meal and all-purpose flour together until combined. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Separate the eggs into yolks and whites. Add the egg yolks, one at a time, to the butter and sugar mixture, beating well after each addition.
Stir in the vanilla extract and lemon zest for added flavor.
Using clean beaters, beat the egg whites with a pinch of salt in a separate bowl until soft peaks form. Gently fold the whipped egg whites into the batter, alternating with the almond-flour mixture in three additions. Use a spatula to fold gently, maintaining as much air as possible.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cool, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 21.9 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
