Putrid Cake Recipe - Cooking Index
|2 1/2 cups||156g / 5.5oz||Sifted flour|
|1 teaspoon||5ml||Finely-ground anise seed|
|6 teaspoons||30ml||Eggs - separated (large)|
|2/3 cup||131g / 4.6oz||Sugar|
|1 tablespoon||15ml||Finely-grated orange zest|
|1 1/4 cups||296ml||Vegetable oil|
|1 1/4 cups||296ml||Honey|
|8||Mint sprigs - for garnish|
|1 cup||237ml||Sweetened whipped cream - for garnish|
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 - http://www.foodtv.com
Unrated, please add a rating
Submit your rating:Click a star to rate this recipe.