Spanish Almond Cake Laced with Tequila Anejo

• 1 cup flour, all-purpose
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 pound butter, unsalted
• 1 cup sugar
• 4 large eggs
• 1/4 teaspoon almond extract
• 2 teaspoons orange zest
• 1 teaspoon lemon zest
• 1/4 teaspoon nutmeg grated

1. Finely grind all almonds.
2. Set 2 tablespoons ground nuts aside.
3. Mix remaining nuts with flour, baking powder and salt and set aside.
4. Cream butter and sugar with an electric mixer.
5. Add eggs, one at a time, mixing well, blend in the almond extract, tequila, citrus zests and 1/4 teaspoon grated nutmeg.
6. Mix in almond/flour mixture untll incorporated.
7. Spread batter into a 9 1/2x2-inch pan (or a springform pan) that has been buttered and dusted with flour.
8. Sprinkle with remainlng ground almonds.
9. Place in preheated 325-degree oven on the middle rack and bake until tester comes out clean (about 40 to 45 minutes).
10. Cool 10 minutes; remove from pan by inverting on a platter.
11. Sprinkle with confectioners' sugar and freshly grated nutmeg; garnish.
12. Serve with a tasty coffee drink or eggnog.

flour, baking powder, salt, butter, sugar, eggs, almond extract, orange zest, lemon zest, nutmeg

Taken from recipeland.com/recipe/v/spanish-almond-cake-laced-tequi-46811 (may not work)