Spanish Almond Cake Laced With Tequila Anejo Recipe - Cooking Index
Spanish Almond Cake Laced With Tequila Anejo Recipe - Cooking Index
| Cake | ||
| 1 cup | 93g / 3.3oz | + 2 tbs almonds - lightly roasted |
| 1 cup | 62g / 2.2oz | Flour - all-purpose |
| 1 1/4 teaspoons | 6.3ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 lb | 227g / 8oz | Butter - unsalted |
| 1 cup | 198g / 7oz | Sugar |
| 4 | Eggs | |
| 1/4 teaspoon | 1.3ml | Pure almond extract |
| 3 tablespoons | 45ml | Tequila anejo |
| 2 teaspoons | 10ml | Orange zest |
| 1 teaspoon | 5ml | Lemon zest |
| 1/4 teaspoon | 1.3ml | Nutmeg - grated |
| Garnishes | ||
| Powdered sugar | ||
| Nutmeg - freshly grated | ||
| Mangoes - sliced | ||
| Mexican Whipping Cream | ||
| 1/2 | Heavy cream | |
| 3 tablespoons | 45ml | Powdered sugar |
| 1/4 teaspoon | 1.3ml | Vanilla extract |
| 1 tablespoon | 15ml | Tequila anejo |
Note: Place nuts on baking sheet in 325F 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 until 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 remaining ground almonds. Place in preheated 325F 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.
Source:
Fort Worth Star Telegram -- Food section -- 29 November 1995
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.