| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Lebanese |
|
1 |
Servings |
INGREDIENTS
|
|
Boiling water |
| 1 |
c |
Greek-style yogurt |
|
|
(generous) 1 C. sugar |
| 3 |
lg |
Eggs; separated |
| 1/2 |
ts |
Grated orange peel |
| 2 |
tb |
Flour |
| 1/2 |
c |
Milk |
| 4 |
tb |
Fresh orange juice |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Preheat oven to 350º. Beat egg yolks until thickened and pale. Add milk and
yogurt, grated peel and orange juice, then beat in 3/4 of the sugar, flour,
& vanilla until smooth. In a large bowl beat the egg whites on medium speed
until they are foamy. Beat in the remaining sugar on high until stiff peaks
form. Gently fold in the yolk mixture into the whites until combined. Pour
the batter into a 9-inch square cake pan. Place the pan in a larger
container and pour in boiling water until it comes half way up the outer
sides of the cake pan. Bake the cake in the oven for about 30 minutes or
until it is golden. Serve with sweetened fruit yogurt, if desired
>From Lebanese Cooking: An Introduction to This Special Middle Eastern
Cuisine by Ward, Susan, p.125. 641.5956 Ward
Posted to TNT Recipes Digest, Vol 01, Nr 905 by "Russell J. Fletcher"
<gimplimp@teleport.com> on Dec 31, 1997
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