Torta de Cielo (Flat Almond Sponge)

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Recipe byjanetlsanders

Notes:

Makes 1 cake, about 8 inches by 8 inches

Categories:
- Dessert
- Mexican

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Ingredients:

6 ounces raw almonds, preferably with skins on
1 stick unsalted butter, at room temperature
1 cup sugar
3 medium eggs, lightly beaten
1 teaspoon pure almond essence
¼ cup flour
Pinch of salt

Butter an 8-inch square or round baking pan. In a food processor or grinder, grind almonds into a mealy consistency. (If your blender can do this, use it.) Set almond meal aside

Cream butter and sugar together until smooth. Add eggs, almond meal, and almond essence. Mix until smooth. Stir in flour and pinch of salt and mxi only until the flour is incorporated.

Pour or spoon into the buttered baking pan and bake in a 350 degrees oven for 40 to 50 minutes, or until somewhat firm. Remove from oven and cool.

Flavors of Mexico