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.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at