Putrid cake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Sifted flour |
| 1 | teaspoon | Cinnamon |
| 1 | teaspoon | Finely ground anise seed |
| 6 | larges | Eggs, separated |
| ⅔ | cup | Sugar |
| 1 | tablespoon | Finely grated orange zest |
| 1¼ | cup | Vegetable |
| 1¼ | cup | Honey |
| ¼ | cup | Brandy |
| pinch | Salt | |
| 8 | Mint sprigs-garnish | |
| 1 | cup | Sweetened whipped |
| Cream-garnish | ||
Directions
Preheat oven to 375 degrees. In a bowl sift together flour, cinnamon, anise, and set aside. In a large bowl, using an electric mixer cream together the egg yolks, sugar, and orange zest on high speed for 5 minutes, it's texture should resemble mayonnaise. Reduce speed to medium and drizzle in the oil, honey, and brandy. Reduce speed to low and add the flour in 2 to 3 batches, beating only to incorporate the flour. In a small bowl beat the egg whites with a pinch of salt until stiff, and add to the flour mixture. Pour into a well buttered 10 inch tube cake pan. Tap the pan on the counter 2 to 3 times to break the large bubbles. Bake for 50 -55 minutes. Cool completely before cutting. Garnish each slice with a slightly sweet whipped cream. The cake will crack slightly on top and become very brown.
Yield: 1-10 inch cake, 8 servings ESSENCE OF EMERIL SHOW #EE2223