| 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 |
x |
Eggs, separated |
| 2 |
x |
Eggs |
| 2 |
tb |
Water |
| 2 |
ts |
Vanilla extract |
| 3 |
c |
All purpose flour |
| 1/4 |
ts |
Salt |
|
|
Quarter,washed,wrap in foil |
| 1/2 |
c |
Blanched slivered almonds |
| 2 |
tb |
Sesame seeds |
INSTRUCTIONS
BON APPETIT
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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