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.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

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.

Step 3

In a small bowl, mix the almond meal and all-purpose flour together until combined. Set aside.

Step 4

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.

Step 5

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.

Step 6

Stir in the vanilla extract and lemon zest for added flavor.

Step 7

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.

Step 8

Pour the batter into the prepared cake pan and smooth the surface with a spatula.

Step 9

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.

Step 10

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 11

Once cool, dust the top with powdered sugar before serving.

Nutrition Facts

Serving size	716.7 grams (716.7g)

Amount per serving	% Daily Value*
Calories	3014

Total Fat 218.90g	281%
Saturated Fat 70.70g	354%
Polyunsaturated Fat 0.00g
Cholesterol 999mg	333%
Sodium 438mg	19%
Total Carbohydrate 235.90g	86%
Dietary Fiber 22.60g	81%
Total Sugars 171.90g
Protein 70.80g	142%

Vitamin D 160IU	800%
Calcium 682mg	52%
Iron 13mg	74%
Potassium 1770mg	38%

*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.

Source of Calories

Fat: 61.6%

Protein: 8.9%

Carbs: 29.5%