Torta del Cielo

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Almond Torte or Torta del Cielo is often made for holidays and special occasions. The almonds should be very finely ground. It works well to coarsely chop and then grind them in a blender.

Torta del Cielo
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 ½ cups finely ground almonds
  • ⅔ cup unbleached white flour
  • ¼ teaspoon salt
  • 6 egg yolks
  • 3 tablespoons Amaretto (almond liqueur)
  • ¼ teaspoon pure vanilla extract
  • ⅓ cup sugar
  • 6 egg whites
  • I teaspoon cream of tartar
  • ⅓ cup sugar
  • strawberries (fresh or unsweetened frozen)
  • whipped cream
  1. Preheat the oven to 325°.
  2. Butter and flour a 10-inch bundt pan.
  3. Stir together the almonds, flour, and salt; set aside.
  4. Beat the egg yolks at high speed with an electric mixer for about 6 minutes or until they are thick and lightly colored.
  5. Add the Amaretto and vanilla.
  6. Gradually add ⅓ cup of the sugar, beating until it is dissolved; set this mixture aside.
  7. Wash and dry the beaters thoroughly. In a large bowl, combine the egg whites and the cream of tartar and beat until soft peaks form.
  8. Gradually add ⅓ cup sugar, beating until stiff peaks form.
  9. Gently fold the yolk mixture into the whites.
  10. Then gently fold in the flour mixture, about a third at a time.
  11. Pour the batter into the bundt pan and bake for 45 to 55 minutes or until a knife inserted in the center comes out clean.
  12. Invert the pan onto a plate.
  13. After about 30 minutes, loosen the sides of the cake from the pan with a knife and remove the pan.
  14. Serve topped with strawberries and whipped cream.

Serve topped with strawberries and whipped cream.