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Putrid Cake

Courses: Dessert
Serves: 8 people

Recipe Ingredients

2 1/2 cups 156g / 5.5ozSifted flour
1 teaspoon 5mlCinnamon
1 teaspoon 5mlFinely-ground anise seed
6 teaspoons 30mlEggs - separated (large)
2/3 cup 131g / 4.6ozSugar
1 tablespoon 15mlFinely-grated orange zest
1 1/4 cups 296mlVegetable oil
1 1/4 cups 296mlHoney
1/4 cup 59mlBrandy
1   Salt
8   Mint sprigs - for garnish
1 cup 237mlSweetened whipped cream - for garnish

Recipe Instructions

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 to 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.

This recipe yields one 10-inch cake, 8 servings.

ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2223 broadcast 10-14-1997) - Downloaded from their Web-Site -


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