Spanish Almond Cake Laced With Tequila Anejo Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
CAKE
1 cup: + 2 Tbsp almonds, lightly
. roasted,
1 cup: Flour, all-purpose
1 1/4 tsp: Baking powder,
1/4 tsp: Salt,
1/2 lbs: Butter, unsalted
1 cup: 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,
. * OR *,
MEXICAN WHIPPING CREAM
1/2 pint: Heavy cream,
3 tbsp: Powdered sugar,
1/4 tsp: Vanilla extract,
1 tbsp: Tequila anejo,
Directions:
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 **
Source from luhu.jp
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 **
Source from luhu.jp