Spanish almond cake laced with tequila anejo

8 servings

Ingredients

Quantity Ingredient
1 cup + 2 Tbsp almonds; lightly
. roasted
1 cup Flour; all-purpose
1¼ teaspoon Baking powder
¼ teaspoon Salt
½ pounds Butter; unsalted
1 cup Sugar
Powdered sugar
Freshly grated nutmeg
½ pint Heavy cream
3 tablespoons Powdered sugar
4 Eggs
¼ teaspoon Pure almond extract
3 tablespoons Tequila anejo
2 teaspoons Orange zest
1 teaspoon Lemon zest
¼ teaspoon Nutmeg; grated
Sliced mangoes
. * OR *
¼ teaspoon Vanilla extract
1 tablespoon Tequila anejo

Directions

CAKE

GARNISHES

MEXICAN WHIPPING CREAM

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 ¼ teaspoon grated nutmeg. Mix in almond/flour mixture untll incorporated. Spread batter into a 9½-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.

Nutritional analysis per serving: 49 calories, 5 grams fat, 1 gram carbohydrates, 17 milligrams cholesterol, 5 milligrams sodium, 86 percent of calories from fat.

Source: Tequila: Cooking with the Spirit of Mexico ** Fort Worth Star Telegram -- Food section -- 29 November 1995 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95

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