Honey Cake with Oranges and Almonds


Ingredients:
3 eggs, separated
¼ cup sugar
1 cup honey (orange blossom preferred) warmed until thin in double boiler
¾ cup flour
¾ teaspoon dried yeast
3 tablespoons extra virgin olive oil
2 tablespoon aguardente ( cachaça)
Powdered sugar

Directions:

Preheat oven to 400 degrees F and oil an 8inch 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 aguardente  to egg mixture and slowly add flouryeast  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. Dust with powder sugar  and serve with orange salad.

Orange Salad
Zest and segments of 4 navel oranges.
Juice of ½ lemon
20 mint leaves, chiffonade
2 tablespoon of blanched sliced almonds.

Mix and let stand for  10 minutes before serving.

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