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Spanish Almond Cake Laced with Tequila Anejo Recipe

Spanish Almond Cake Laced with Tequila Anejo recipe and other liquor recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Spanish Almond Cake Laced with Tequila Anejo recipe  PDF


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 e tract
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 ME ICAN WHIPPING CREAM 1/2 pt Heavy cream
3 tb Powdered sugar
1/4 ts Vanilla e tract
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. Mi remaining nuts with flour, baking powder and salt and set aside. Cream butter and sugar with an electric mi er. Add eggs, one at a time, mi ing well, blend in the almond e tract, tequila, citrus zests and 1/4 teaspoon grated nutmeg. Mi in almond/flour mi ture 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. Me ican whipped cream: In chilled stainless steel mi ing 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. Source: Tequila: Cooking with the Spirit of Me ico Fort Worth Star Telegram Food section 29 November 1995

Spanish Almond Cake Laced with Tequila Anejo recipe and other liquor recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
179 people have voted
Last Reviewed on 2018-12-16



Sunday, Dec 16 2018 Download & Print Spanish Almond Cake Laced with Tequila Anejo recipe  PDF   Liquor recipes RSS   Thumsb up

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1 c Lightly salted butter 1 c Dark brown sugar 3/4 c Sugar 3/4 ts Vanilla 2 Eggs 2 c Flour 1/2 ts Salt 1 ts Baking soda 1 1/2 c Coarsely chopped toasted pecans 3 c Semi sweet chocolate chips Preheat oven to 350 degrees. Toast pecans for 3 5 minutes. Cream butter, sugar and vanilla. Mi well. Add eggs, flour, salt and baking soda. Mi . Stir in nuts and chocolate chips. Use 1/4 cup measure and drop batter onto ungreased cookie sheet. Bake for 18 20 minutes. Cool on the cookie sheet. Makes 29 cookies. ...

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