← All recipes

Spanish Almond Cake Laced With Tequila Anejo

Spanish Almond Cake Laced With Tequila Anejo is a cakes recipe made with Flour All Purpose, Baking Powder, Salt, Butter Unsalted, and Sugar. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   CAKE------------------------------------ 1 c + 2 Tbsp almonds; lightly

2. 2

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

3. 3

   Cream butter and sugar with an electric mixer.

4. 4

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

5. 5

   Mix in almond/flour mixture untll incorporated.

6. 6

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

7. 7

   Sprinkle with remainlng ground almonds.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Serve with a tasty coffee drink or eggnog.

12. 12

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

13. 13

    Fort Worth Star Telegram -- Food section -- 29 November 1995