Spanish Almond Cake Laced With Tequila Anejo

Ingredients

16 gr almonds
130 gr flour
6 gr baking powder
1 gr salt
130 gr butter
200 gr sugar
4 eggs
1 gr pure almond extract
3 tequila anejo
2 orange zest
1 lemon zest
1 gr nutmeg
240 ml cream
38 gr powdered sugar
1 gr vanilla extract
9 gr tequila anejo
325 degree preheated oven
16 gr nuts aside
1 gr nutme mix in almond
9 1/2 by
325 degree oven on the middle rack

Instructions

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.