Torta de Cielo:

Originally from Mexico, this scrumptious little thing will leave any doubters begging for more...

225g butter, at room temperature

175g whole almonds with their skins

225g caster sugar

3 eggs, lightly beaten

1 tsp almond extract

1 tsp vanilla extract

9 tbsp plain flour

Pinch of salt

OVEN: 180°C (fan = -20). Grease and line a 20cm round tin. Blitz the almonds to a ‘mealy’ consistency:

Cream butter and sugar then beat in the eggs, almonds and extracts. Stir in the sieved flour and salt until just incorporated. Bake for 40-45 minutes. Turn out. Garnish with icing sugar and toasted sliced almonds.