Putrid Cake

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	Sifted flour
1 teaspoon	5ml	Cinnamon
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
1/4 cup	59ml	Brandy
1		Salt
8		Mint sprigs - for garnish
1 cup	237ml	Sweetened 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.

Source:
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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.