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Spanish Almond Cake Laced with Tequila Anejo Recipe

	Category	Alcoholic Drink Recipes
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Ingredients And Procedures

------------------------------------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 **

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<h1>Spanish Almond Cake Laced with Tequila Anejo</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>------------------------------------CAKE------------------------------------ 1 c + 2 Tbsp almonds; lightly <P>. roasted 1 c Flour; all-purpose <P>1 1/4 ts Baking powder <P>1/4 ts Salt <P>1/2 lb Butter; unsalted <P>1 c Sugar <P>4 Eggs <P>1/4 ts Pure almond extract <P>3 tb Tequila anejo <P>2 ts Orange zest <P>1 ts Lemon zest <P>1/4 ts Nutmeg; grated <P>---------------------------------GARNISHES--------------------------------- Powdered sugar Freshly grated nutmeg Sliced mangoes . * OR * ---------------------------MEXICAN WHIPPING CREAM--------------------------- 1/2 pt Heavy cream <P>3 tb Powdered sugar <P>1/4 ts Vanilla extract <P>1 tb Tequila anejo <P>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 <P>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 ** <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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