CAKE
1 c + 2 Tbsp almonds; lightly 4 Eggs
. roasted 1/4 ts Pure almond extract
1 c Flour; all-purpose 3 tb Tequila anejo
1 1/4 ts Baking powder 2 ts Orange zest
1/4 ts Salt 1 ts Lemon zest
1/2 lb Butter; unsalted 1/4 ts Nutmeg; grated
1 c Sugar
GARNISHES
Powdered sugar Sliced mangoes
Freshly grated nutmeg . * OR *
MEXICAN WHIPPING CREAM
1/2 pt Heavy cream 1/4 ts Vanilla extract
3 tb Powdered sugar 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.
Yields
8 servings