Mexican cuisine · Desserts & Sweets

Torta de Cielo

A moist, flourless Yucatán almond cake whipped light with plenty of eggs and scented with orange blossom water.

Ingredients · for 8 servings

• 300 g ground almonds
• 6 eggs
• 200 g sugar
• 150 g butter
• 1 tbsp orange blossom water
• 1 organic orange
• 1 tsp baking powder
• 1 pinch salt
• 50 g sliced almonds
• 2 tbsp powdered sugar for dusting

Instructions

1. Butter a 24 cm springform pan, line with parchment and preheat the oven to 170°C; melt the butter and let cool to lukewarm.
2. Separate the eggs, beat the egg whites with the salt until stiff, adding 50 g sugar in a stream until the peaks are glossy and firm.
3. Beat the egg yolks with the remaining sugar for 5 min. until pale and thick, then stir in the grated orange zest, the juice of half the orange and the orange blossom water.
4. Mix the ground almonds with the baking powder, fold into the yolk mixture alternately with the melted butter, then gently fold in the egg whites in three additions.
5. Pour the batter into the pan, smooth the top, sprinkle with sliced almonds and bake for 40–45 min. until the surface is golden brown and a skewer comes out clean.
6. Let the cake rest in the pan for 15 min., release from the ring and serve in slices dusted with powdered sugar once cooled.