Okay, so the past year my friend Asia has been asking me to make my Tequila Almond cake for her. The main reason that I have not, until recently, made this cake for her is because she has to have gluten free food. So secretly I was trying to make it using gluten free flour however it did not taste right. My advice - stick with the original recipes for certain dishes.
When I was living over there, I had to make the cake from scratch, however since I been home, I have learned how to make this cake the short quick way.
What you need:
- mixing bowl (medium size) and a whisk
- Pillsbury White Cake mix
- 3 eggs
- 1/4 cup of Olive oil
- 1/4 cup of crushed Almonds
- Jose Cuervo Silver Tequila, 2 separate - 1/4 cups for the cake mix
- 1 teaspoon of Almond extract
For the icing:
- mixing bowl (small one) and a whisk
- Pillsbury Cream Cheese Icing
- Jose Cuervo Silver Tequila
Pre-heat the oven at 375 degrees.
So now you can start with a simple white cake recipe, I am recommending that you go get a box of Pillsbury White Cake mix because it allows the flavors to be tasted in this cake. Plus alternations that will be done to the cake mix will still allow the cake to full flavor. Following the recipes on the back of the cake box with the exceptions of using cooking oil you are going to use Olive Oil instead. Mix the cake mix.
As you are mixing, you are going to mix in one teaspoon of Almond extract and 1/4 cup of crushed almond (almost ground form) into the mix. Mix well.
Now I am going to recommend that you get you a bottle of Jose Cuervo Silver Tequila. This particular tequila mix and taste well with almond extract. Add two 1/4 cup of the tequila slowly because it needs to mix well.
Before pouring the mix in a cake, spray with Pam baking spray. Pour the mix in any cake you want, however I will use a 13" x 9" so that icing flow even under neath the cake in the pan. Bake for 15 -20 minutes or the fork comes out clean from checking.
*Note: that the cake will shriek a little because of the alcohol. Do not be alarm!
Let the cake cool off for more than a hour. Mean while mix the icing. In the mixing bowl, start off with half of the cream cheese icing and 1 shot glass of tequila. Mix well until their is no liquid around the edge of the cream. Add the remaining of the cheese and the second shot glass of tequila. Mix well. As you are mixing you will notice that the cream cheese is getting cream and creamer. You can add more tequila at your discretion.
Pour the icing over the cake. You might have to spread it evenly over the cake a little bit. Let it flow over the edge of the cake. Sprinkle some crunch almond on the top of the icing. Wait a little bit before serving to let the addition tequila soak in the cake from the sides and underneath.
If there is a strong tequila smell from the cake, then you did the recipe right.
If you get asked how much tequila you put in the cake, you always answer "There is 2 shots in the cake and more than 2 shots in the icing!"
Enjoy!
