| 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 |
ts |
Dried yeast |
| 3 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Aguardiente |
|
|
Powdered sugar |
|
|
=== ORANGE SALAD === |
|
|
Zest and segments of 4 navel oranges |
|
|
Juice of 1/2 lemon |
| 20 |
|
Mint leaves; cut chiffonade |
| 2 |
tb |
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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