| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cakes, Pound |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
(EXTRA LG) EGG |
| 3 |
lg |
(EXTRA LG) EGG YOLKS |
| 8 |
oz |
GRANULATED SUGAR |
| 6 |
oz |
(1 1/2 STICKS) UNS. BUTTER |
| 8 |
oz |
UNBLEACHED ALL PUR FLOUR |
|
|
GRATED PEEL OF 1 ORANGE/LEMN |
INSTRUCTIONS
TO BAKE: Butter and flour for the ring mold; 1 ounce almongs, blanched and
finely ground with 1 tbs. granulated sugar.
TO SERVE: Confectioners' sugar
Place the whole egg, egg yolks and sugar in a crockery or glass bowl or in
the fowl of a good processor or blender. Blend and/or mix with a wooden
spoon until the sugar is completely incorporated into the eggs and the
mixture resembles a whipped custard cream. Melt the butter in the top of a
double boiler and let cool completly. Start adding the flour, a little at a
time, constantly mixing or blending. Add the cooled butter and grated peel
and mix again. Lightly butter and flour a 12-in ring mold and preheat the
oven to 325 degrees. Pour the thick batter into the prepared mold, sprinkle
the almonds on top and bake for 55 minutes. Remove from the oven and let
the cake rest for at least one hour before unmolding onto a serving
platter. Springkle with confectioners' sugar before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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