| 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
Carriej999@AOL.com 4/98 Recipe by: Diane Kochilas "The Food and Wine
of Greece" Posted to MC-Recipe Digest by Carriej999
<Carriej999@aol.com> on Apr 19, 1998
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“Jesus, what happened to your hands?#Little girl”