Torta del Cielo with a French Twist & French Glacé cherries

Torta del cielo (literally Cake of Heaven) is a light almond sponge cake said to have originated from Mexico. It's great at breakfast time but comes the afternoon cup of tea, Torta del Cielo is missing "un petit quelque chose".
And nothing better to give this exquisite recipe the little bite it needs than French Glacé Cherries. They complement perfectly the almond base perfectly and become the star of the show at first bite. Now this is a match made in heaven.
                         Torta del Cielo with a French Glacé Cherries
Serves 12
225g butter
About 15 French Glacé Cherries
70g plain flour sifted
175g ground almonds
225g caster sugar
3 eggs
1tsp organic vanilla essence
Icing sugar to decorate (optional)

Preheat the oven to 170C

Beat together -in this order- the butter, the sugar, slowly add the ground almonds, the eggs and the sifted flour and the vanilla essence this can be done with food processor.

Roughly Chop the cherries and fold into the mixture.

Pour the mix in a greased baking tin and cook in the oven for 40 minutes. Test with a knife before cooling. It might need a little more cooking depending on your oven.

Let it cool before adding the icing sugar (optional)

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