Mexican Torta De Cielo

• ounces raw almonds, in their skins↗6
• lb unsalted butter, room temperature↗1⁄2
• cup sugar↗1
• tablespoons sugar↗2
• eggs, lightly beaten↗3
• teaspoon almond extract↗1
• teaspoon vanilla extract↗1
• tablespoons all-purpose flour↗9
• pinch salt↗1
• butter, for greasing↗

Step-by-step instructions

1. 1

   Lightly butter an 8-in round cake pan and line with parchment.

2. 2

   Put the almonds in a food processor to form a crumbly mixture and set aside.

3. 3

   Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts.

4. 4

   Stir in flour and salt and mix until the flour is well incorporated.

5. 5

   Spoon the batter into the greased pan and smooth the surface. Bake at 350° for 45-50 minutes until the cake feels spongy when pressed.

6. 6

   Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.