How To make Spanish Almond Cake Laced with Tequila Anejo

CAKE:

1 c + 2 Tbsp almonds; lightly
. roasted 1 c Flour; all-purpose
1 1/4 ts Baking powder
1/4 ts Salt
1/2 lb Butter; unsalted
1 c Sugar
4 Eggs
1/4 ts Pure almond extract
3 tb Tequila anejo
2 ts Orange zest
1 ts Lemon zest
1/4 ts Nutmeg; grated

GARNISHES:

Powdered sugar Freshly grated nutmeg Sliced mangoes . * OR *

MEXICAN WHIPPING CREAM:

1/2 pt Heavy cream
3 tb Powdered sugar
1/4 ts Vanilla extract
1 tb Tequila anejo
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. 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 **