Spanish Almond Cake Laced With Tequila
Ingredients
Cake
1 C. plus 2 Tbsp. almonds; lightly roasted
1 C. flour; all-purpose
1 1/4 tsp. baking powder
1/4 tsp. salt
1/2 pound butter; unsalted
1 C. sugar
4 eggs
1/4 tsp. pure almond extract
3 Tbsp. tequila anejo
2 tsp. orange zest
1 tsp. lemon zest
1/4 tsp. nutmeg; grated
Garnishes
Powdered sugar
Freshly grated nutmeg
Sliced mangoes
Mexican whipping cream
1/2 pint heavy cream
3 Tbsp. powdered sugar
1/4 tsp. vanilla extract
1 Tbsp. tequila anejo
Cooking Instructions
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 Tbls. 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 tsp. grated nutmeg. Mix in almond/flour mixture until incorporated. Spread batter into a 9 1/2-inch-by-2-inch pan (or a spring form pan) that has been buttered and dusted with flour. Sprinkle with remaining 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. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)