| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Med01 |
6 |
Servings |
INGREDIENTS
| 3 |
|
Eggs, separated |
| 1/4 |
c |
Sugar |
| 1 |
c |
Honey, orange blossom |
|
|
preferred warmed |
|
|
Until thin in a double |
|
|
boiler |
| 3/4 |
c |
Flour |
| 3/4 |
t |
Dried yeast |
| 3 |
T |
Extra-virgin olive oil |
| 2 |
T |
Aguardiente |
|
|
Powdered sugar |
|
|
=== ORANGE SALAD === |
|
|
Zest and segments of 4 navel |
|
|
oranges |
|
|
Juice of 1/2 lemon |
| 20 |
|
Mint leaves, cut chiffonade |
| 2 |
T |
Blanched sliced almonds |
INSTRUCTIONS
Preheat oven to 400 degrees and oil an 8-inch cake pan. Add sugar to
yolks and beat to white ribbons. Add the honey to the egg yolk mixture
and continue mixing. Mix the flour with the yeast. Add olive oil and
aguardiente to egg mixture and slowly add flour-yeast combination, 1/4
cup at a time, to wet mixture. Meanwhile, beat the egg whites to stiff
peaks and fold into flour mixture. Pour batter into prepared cake pan
and bake 35 to 45 minutes, until golden brown. Remove and allow to
cool. Mix the orange salad ingredients and let stand 10 minutes before
serving. Dust cake with powdered sugar and serve with the orange
salad. This recipe yields 6 servings. Recipe Source: MEDITERRANEAN
MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1B10
broadcast 06-05-1998) Downloaded from their Web-Site -
http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR
MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-08-1998
Recipe by: Mario Batali Converted by MM_Buster v2.0l.
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