Honey cake with oranges and almonds

Yield: 6 servings

Measure Ingredient
3 \N Eggs; separated
¼ cup Sugar
1 cup Honey (orange blossom preferred); warmed
\N \N Until thin in a double boiler
¾ cup Flour
¾ teaspoon Dried yeast
3 tablespoons Extra-virgin olive oil
2 tablespoons Aguardiente
\N \N Powdered sugar
\N \N === ORANGE SALAD ===
\N \N Zest and segments of 4 navel oranges
\N \N Juice of 1/2 lemon
20 \N Mint leaves; cut chiffonade
2 tablespoons Blanched sliced almonds

Preheat oven to 400 degrees and oil an 8-inch cake pan. Add sugar to yolks and beat to white ribbons. Add the honey to the egg yolk mixture and continue mixing. Mix the flour with the yeast. Add olive oil and aguardiente to egg mixture and slowly add flour-yeast combination, ¼ cup at a time, to wet mixture. Meanwhile, beat the egg whites to stiff peaks and fold into flour mixture. Pour batter into prepared cake pan and bake 35 to 45 minutes, until golden brown. Remove and allow to cool. Mix the orange salad ingredients and let stand 10 minutes before serving. Dust cake with powdered sugar and serve with the orange salad. This recipe yields 6 servings.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B10 broadcast 06-05-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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