Spanish Almond Cake Laced with Tequila Anejo
Yield
1 cakePrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 ¼ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | pound |
butter, unsalted
|
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 2 | teaspoons |
orange zest
|
|
| 1 | teaspoon |
lemon zest
|
|
| ¼ | teaspoon |
nutmeg
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 6.3 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 226.8 | g |
butter, unsalted
|
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 1.3 | ml |
almond extract
|
*
|
| 1E+1 | ml |
orange zest
|
|
| 5 | ml |
lemon zest
|
|
| 1.3 | ml |
nutmeg
grated |
|
Directions
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 ¼ teaspoon grated nutmeg.
Mix in almond/flour mixture untll incorporated.
Spread batter into a 9 1/2x2-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 to 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.
