3 Eggs; separated
1/4 c Sugar
1 c Honey (orange blossom
-preferred); warmed
Until thin in a double
-boiler
3/4 c Flour
3/4 ts Dried yeast
3 tb Extra-virgin olive oil
2 tb Aguardiente
Powdered sugar
=== ORANGE SALAD ===
Zest and segments of 4 navel
-oranges
Juice of 1/2 lemon
20 Mint leaves; cut chiffonade
2 tb Blanched sliced almonds
Preheat oven to 400 degrees and oil an 8-inch 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
aguardiente to egg mixture and slowly add flour-yeast combination, 1/4 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. Mix the orange
salad ingredients and let stand 10 minutes before serving. Dust cake with
powdered sugar and serve with the orange salad. This recipe yields 6
servings.
Yields
6 servings
