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