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Spanish Almond Cake Laced With Tequila Anejo

Spanish Almond Cake Laced With Tequila Anejo is built on Flour All Purpose, Baking Powder, Salt, Sugar, and Heavy Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 1/4 tsp
• 1/4 tsp
• 1 cup
• 1/2 pt
• 3 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Finely grind all almonds. Set 2 tablespoons ground nuts aside. Mix remaining nuts with flour, baking powder and salt and set aside.

2. 2

   Cream butter and sugar with an electric mixer.

3. 3

   Add eggs, one at a time, mixing well, blend in the almond extract, tequila, citrus zests and 1/4 teaspoon grated nutmeg.

4. 4

   Mix in almond/flour mixture untll incorporated.

5. 5

   Spread batter into a 9 1/2-inch-by-2-inch pan (or a springform pan) that has been buttered and dusted with flour.

6. 6

   Sprinkle with remainlng ground almonds.

7. 7

   Place in preheated 325-degree oven on the middle rack and bake until tester comes out clean (about 40-45 minutes).

8. 8

   Cool 10 minutes; remove from pan by inverting on a platter.

9. 9

   Sprinkle with confectioners' sugar and freshly grated nutmeg; garnish.

10. 10

    Serve with a tasty coffee drink or eggnog.

11. 11

    Slowly add powdered sugar, vanilla and tequila and beat until it forms stiff mounds.