Best Hispanic Dessert Recipes: Torta de Almendra Or Spanish Orange Almond Cake

What is Torta de Almendra? It is an orange-almond cake that originated in Spain but is a Mexican favorite as well.

I found this recipe 30+ years ago in my Betty Crocker International Cookbook. I have used this countless times for a quick and easy New Year's dessert or if I was looking for something authentic to cap off a Spanish or Mexican meal. It is not as sweet as many cakes and it holds up well for buffets so it quickly became a favorite among my family and friends.

I also love the combination of orange and almonds. A little extra flavor is added by using Grand Marnier or orange-flavored liqueur.

INGREDIENTS

• 1-1/4 cups flour or 1-1/2 cups cake flour (I prefer cake flour)
• 1 cup sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/3 cup shortening (may substitute margarine or butter)
• 1 egg or 1/4 cup egg substitute
• 2 teaspoons grated orange peel (fresh or dried)
• 1/4 cup sliced almonds
• 1 tablespoon sugar
• 2 tablespoons orange-flavored liqueur (such as Grand Marnier)

PREPARATION

1. Heat oven to 350 degrees.
2. Grease and flour round layer cake pan or square pan 8 x 8 or 9 x 9 (or lightly spray with vegetable spray)
3. Combine all ingredients except almonds, 1 tablespoon sugar and the liqueur in a large bowl.
4. Beat on low speed, scraping bowl constantly for 30 seconds.
5. Beat on high speed scraping bowl occasionally for 3 minutes.
6. Pour batter into prepared pan and sprinkle with almonds.
7. Bake in oven until wooden pick or cake tester inserted in center comes out clean (round pan for 40 minutes, square pan for 40-45 minutes)
8. Sprinkle with the 1 tablespoon of sugar.
9. Drizzle with liqueur.
10. Cool 10-15 minutes.
11. Remove from pan.
12. Cool completely.

For a different twist, you can substitute almond-flavored liqueurs or other liqueurs to taste. Some varieties of this recipe have more of an icing on top of the cake as well but I like the cake baked as above.