| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Dairy, Grains |
|
|
8 |
servings |
INGREDIENTS
|
|
=== CAKE === |
| 1 |
c |
Egg whites |
| 2 |
c |
Sifted all-purpose flour |
| 1 1/2 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Salt |
| 1/2 |
c |
Vegetable oil |
| 5 |
|
Egg yolks |
| 3 |
tb |
Grated orange peel |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Cream of tartar |
|
|
=== RUM SYRUP === |
| 1 1/2 |
c |
Sugar |
| 1 |
md |
Unpeeled orange; sliced |
| 1 |
|
Unpeeled lemon; sliced |
| 1 |
c |
Dark rum |
|
|
=== APRICOT GLAZE === |
| 1 |
c |
Apricot preserves |
| 1 |
tb |
Fresh lemon or orange juice |
|
|
=== GARNISH === |
| 2 |
cn |
Whole Kadota figs – (17-oz ea); drained |
| 1 |
cn |
Whole peeled apricots – (17-oz); drained, pitted |
| 1/2 |
c |
Walnuts |
| 1 |
c |
Whipped heavy cream; optional |
INSTRUCTIONS
To make the CAKE: Bring egg whites to room temperature in bowl of an
electric mixer, about 1 hour. Heat oven to 325 degrees. In a large bowl,
sift dry ingredients together. Make a well in the center. Add, in this
order: the oil, egg yolks, 3/4 cup water, orange peel, and vanilla. Combine
with a wooden spoon until smooth. Set batter aside. Add cream of tartar to
warm egg whites. Beat on high speed using the whisk attachment until stiff
peaks form. Gently fold the egg whites into the reserved batter. Transfer
batter to a 10-inch nonstick angel-food-cake pan. Bake 55 minutes. Increase
the temperature to 350 degrees, and bake until a cake tester inserted into
the center of the cake comes out clean, about 10 minutes. Invert pan over
the neck of a bottle, and let cool completely, about 1 1/2 hours. To make
RUM SYRUP: In a medium saucepan, combine sugar and 1 1/2 cups water. Bring
to a boil; stirring until sugar has dissolved. Add orange and lemon slices,
and continue boiling until syrup has reduced to 1 cup, 30 to 40 minutes.
Remove pan from heat, and discard orange and lemon slices. Add the rum.
Make holes about an inch apart in the top of the cake, using the cake
tester. Pour the warm syrup slowly over the cake. Let stand at room
temperature until the syrup has been absorbed, about 1 hour. To make the
APRICOT GLAZE: In a small saucepan set over low heat, melt the preserves.
Stir in the lemon juice. Strain, and discard solids. Set aside. To serve:
Carefully loosen the cake from the pan. Turn out onto a wire rack and
transfer, top-side up, to a serving platter. Brush reserved apricot glaze
over top and sides. Chill 3 to 4 hours. Garnish with figs, apricots,
walnuts, and whipped cream. Serve. Serves 8 to 10.
Recipe Source: Martha Stewart Living - <www.marthastewart.com> Recipe from
Ernestine Di Paola
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Recipe by: Ernestine Di Paola
Converted by MM_Buster v2.0l.
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