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