Spanish Almond Cake Laced with Tequila Anejo
Print This Recipe
INGREDIENTS 1 cup plus 2 tablespoons almonds, lightly toasted*
1 cup all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 pound unsalted butter
1 cup sugar
4 eggs
1/4 teaspoon pure almond extract
3 tablespoons Tequila anejo
2 teaspoons orange zest
1 teaspoon lemon zest
1/4 teaspoon fresh nutmeg, gratedGARNISHES
Powdered sugar
Freshly grated nutmeg
Sliced mangosOR MEXICAN WHIPPING CREAM
1/2 pint heavy cream
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon Tequila anejo*TO TOAST ALMONDS - Place nuts on baking sheet in preheated 325 degree 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; 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 until incorporated.
Spread batter into a 9-1/2 x 2-inch pan (or a springform pan), that has been buttered and dusted with flour. Sprinkle with remaining ground almonds.
Place in a preheated 325 degree oven on the middle rack and bake until tester comes out clean, about 40 to 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.
FOR MEXICAN WHIPPED CREAM
In a chilled stainless-steel mixing bowl with chilled beaters, whip cream until it thickens slightly. Slowly add powdered sugar, vanilla and tequilla and beat until it forms stiff mounds.