Recipe for Spanish Almond Cake Laced With Tequila Anejo

Ingredients

----CAKE----
1 cup + 2 tbsp almonds; lightly
1 . roasted
1 cup flour; all-purpose
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 lb butter; unsalted
1 cup sugar
4 eggs
1/4 teaspoon pure almond extract
3 tablespoon tequila anejo
2 teaspoon orange zest
1 teaspoon lemon zest
1/4 teaspoon nutmeg; grated
----GARNISHES----
1 powdered sugar
1 freshly grated nutmeg
1 sliced mangoes
1 . * or *
----MEXICAN WHIPPING CREAM----
1/2 pint heavy cream
3 tablespoon powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon tequila anejo

Instructions

Note: Place nuts on baking sheet in 325-degree preheated oven and toast until light brown, turning occasionally. When done, remove from pan to prevent overcooking.

Finely grind all almonds. Set 2 tablespoons ground nuts aside. Mix remaining nuts with flour, baking powder and salt and set aside.

Cream butter and sugar with an electric mixer. Add eggs, one at a time, mixing well, blend in the almond extract, tequila, citrus zests and 1/4 teaspoon grated nutmeg. Mix in almond/flour mixture untll incorporated. Spread batter into a 9 1/2-inch-by-2-inch pan (or a springform pan) that has been buttered and dusted with flour. Sprinkle with remainlng ground almonds. Place in preheated 325-degree oven on the middle rack and bake until tester comes out clean (about 40-45 minutes). Cool 10 minutes; remove from pan by inverting on a platter. Sprinkle with confectioners' sugar and freshly grated nutmeg; garnish. Serve with a tasty coffee drink or eggnog.

Nutritional analysis per serving: 420 calories, 28 grams fat, 34 grams carbohydrates, 135 milligrams cholesterol, 189 milligrams sodium, 61 percent of calories from fat.

Mexican whipped cream:

In chilled stainless-steel mixing bowl with chilled beaters, whip cream until it thickens slightly. Slowly add powdered sugar, vanilla and tequila and beat until it forms stiff mounds.





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