Spanish almond cake laced with tequila anejo
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Spanish almond cake laced with tequila anejo
  Spanish    Alcohol    Cakes    Almonds  
Last updated 6/12/2012 1:24:00 AM. Recipe ID 57357. Report a problem with this recipe.
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      Title: Spanish almond cake laced with tequila anejo
 Categories: Newspaper, Alcohol, Holidays, Cakes
      Yield: 8 Servings
      1 c  + 2 Tbsp almonds; lightly
           .  roasted
      1 c  Flour; all-purpose
  1 1/4 ts Baking powder
    1/4 ts Salt
    1/2 lb Butter; unsalted
      1 c  Sugar
      4    Eggs
    1/4 ts Pure almond extract
      3 tb Tequila anejo
      2 ts Orange zest
      1 ts Lemon zest
    1/4 ts Nutmeg; grated

           Powdered sugar
           Freshly grated nutmeg
           Sliced mangoes
           .   * OR *

MMMMM-------------------MEXICAN WHIPPING CREAM------------------------
    1/2 pt Heavy cream
      3 tb Powdered sugar
    1/4 ts Vanilla extract
      1 tb Tequila anejo
  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.

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Recipe ID 57357 (Apr 03, 2005)

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