| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Greek |
Cakes |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Unsalted butter, room temp |
| 1 3/4 |
c |
Plus 1 TB sugar |
| 3 |
|
Eggs, separated |
| 2 |
|
Eggs |
| 2 |
T |
Water |
| 2 |
t |
Vanilla extract |
| 3 |
c |
All purpose flour |
| 1/4 |
t |
Salt |
|
|
Quarter, washedwrap in foil |
| 1/2 |
c |
Blanched slivered almonds |
| 2 |
T |
Sesame seeds |
INSTRUCTIONS
Positin rack in center of oven and preheat to 325F. Grease and flour
10x4 in tube pan. Using electric mixer, cream butter with 1 3/4 cups
sugar in large bowl until fluffy. Gradually beat in 3 egg yolks, 2
whole eggs, water and vanilla. combine flour and baking powder in
small bowl. Gradually mix dry ingredients into butter mixture (batter
will be very thick). Using clean, dry beaters, beat egg whites with
salt in medium bowl until soft peaks form. Add remaining 1 tablespoon
sugar and beat until stiff but not dry. Fold egg whites into batter.
Pour batter into prepared pan. Press coin into cake. Sprinkle with
nuts and sesame seeds. Bake until toothpick inserted near center of
cake comes out clean, about 1 hour 10 minutes. Cool completely in pan
on rack. Run knife around pan to loosen. Invert onto plate. (Can be
prepared 1 day ahead. Wrap tightly and store at room temperature).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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