| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | 8 | Servings | |
INGREDIENTS
| 1 3/4 | c | All purpose flour |
| 2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1 | pn | Salt |
| 1/4 | lb | Unsalted butter |
| 4 | T | Unsalted butter |
| 1/3 | c | Honey |
| 1/4 | c | Granulated sugar |
| 2 | Eggs, separated | |
| 3 | T | Fresh orange juice, strained |
| 2 | T | Orange liqueur, or brandy |
| 1 | T | Orange rind, grated |
| 1 | c | Plain yogurt |
| Confectioner's sugar |
INSTRUCTIONS
Heat oven to 350øF. Lightly butter and dust with flour a 9 inch bundt pan. In a medium size bowl, sift together flour, baking powder, soda and salt. Set aside. In a large bowl and using an electric mixer set at medium to high speed, beat the butter until light and fluffy. Add the honey and sugar and continue beating until creamy. Add the egg yolks, one at a time, beating well with electric mixer after each addition. Slowly add orange juice, liqueur and rind and beat well with mixer at medium-high speed after each addition. Continuing with electric mixer, gradually beat flour mixture and yogurt into the butter mixture alternating between each until well blended. In a separate bowl, beat the egg whites with electric mixer at high speed until stiff. Fold into batter. Pour the batter into prepared baking pan and bake for 45 minutes to 1 hour, or until cake is golden and springs back when pressed. Remove pan from oven and place on a wire rack to cool for a few minutes in pan, then turn out cake onto rack to cool. Dust with confectioners' sugar when completely cool. William Rice, Chicago Tribune Magazine 1/12/97 Typed and Busted by [email protected] 4/98 Recipe by: Diane Kochilas "The Food and Wine of Greece" Posted to MC-Recipe Digest by Carriej999 <[email protected]> on Apr 19, 1998
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