Torta del Cielo

Torta del Cielo (Heavenly Cake or Almond Sponge Cake)

Ingredients:

• 180 grams of almonds, raw with skin
• 2 sticks unsalted butter & butter for greasing pan
• 2 cups sugar
• 3 eggs, lightly beaten
• 1 teaspoon of almond extract
• 1 teaspoon vanilla
• 9 tablespoons flour
• 1 pinch salt
• powdered sugar
• slivered almond toasted

Directions:

1. Butter 8 inch/20 cm circular or square cake pan lightly & line with baking paper
2. Put almonds in food processor to form crumbly mixture & set aside
3. Beat butter with sugar until fluffy
4. Beat eggs (lightly beaten), almond mixture, vanilla, & almond extract until well blended
5. Stir in the flour & salt
6. Pour batter into the pan
7. Bake in preheated oven at 350ºF/180º C for 40 to 50 minutes, or until light & fluffy
8. Remove from oven & let cool on wire rack
9. Sprinkle with powdered sugar & decorate with toasted sliced almonds

Optional- Serve with ice cream & almonds
Serves 4-6