Torta de Cielo (Almond Cake)

I first made this cake for our daughter’s birthday.  It only uses 9 tbls of flour and I substituted a gluten free flour blend and it worked perfectly.  You can use regular all purpose flour if you like.  It is a small cake but makes up for its size with a lot of flavour and a richness.  It does not require any frosting but if you want to dress up the plate use some fresh berries or fruit along side.  This cake has since been requested by most of the family members and since I first came across this cake in a Mexican cookbook everyone thinks we should have it with anything Mexican….tacos, chilaquiles, enchiladas, tamales or burritos.


  • 1 cup raw almonds with skins
  • 1/3 cup ground almonds
  • 1 cup butter
  • 1 cup plus 2 tbls sugar
  • 3 eggs, lightly beaten
  • 1 teas almond extract
  • 1 teas vanilla extract
  • 9 tbls flour
  • pinch of salt


  1. Lightly butter and 8″ cake pan.
  2. Line with wax/parchment paper.
  3. Put almonds in food processor to form a crumbly mixture.
  4. Beat together butter and sugar in a bowl until smooth.
  5. Add eggs, almonds, ground almonds and vanilla and almond extract.
  6. Stir in flour and salt and mix briefly until flour is just incorporated.
  7. Spoon into pan and bake 350F for 40-50 min.

Serving Suggestions:
Serve sprinkled with confectioners sugar and toasted sliced almonds.  Dress up the plate with fresh berries or fruit.



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