Spanish Almond Cake Laced with Tequila Anejo

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 ½×2-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 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.