2 1/2 c Sifted flour
1 ts Cinnamon
1 ts Finely ground anise seed
6 lg Eggs, separated
2/3 c Sugar
1 tb Finely grated orange zest
1 1/4 c Vegetable
1 1/4 c Honey
1/4 c Brandy
pn Salt
8 Mint sprigs-garnish
1 c Sweetened whipped
Cream-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 -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.
Yield: 1-10 inch cake, 8 servings
ESSENCE OF EMERIL SHOW #EE2223
Yields
4 servings
