Mexican Orange-Almond Cake

Directions

Heat oven to 350℉ (180℃).

Grease and flour a round pan, 9×1½ inches or a pan of 8×8×2 inches.

Beat all ingredients except almonds, 1 tablespoon sugar and the liqueur in a large bowl on low speed for 30 seconds, scraping bowl constantly.

Beat on high speed, scraping bowl occasionally, for 3 minutes.

Pour into pan and sprinkle the top with almonds.

Bake until wooden pick inserted in center comes out clean.

Round pan will take about 40 minutes, square pan about 40 to 45 minutes.

Sprinkle with 1 tablespoon sugar and then drizzle with the liqueur.

Cool 10 to 15 minutes.

Remove from pan and cool completely before cutting.