Putrid Cake (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
2 1/2 cup sifted flour |
1 teaspoon cinnamon |
1 teaspoon finely ground anise seed |
6 large eggs, separated |
2/3 cup sugar |
1 tablespoon finely grated orange zest |
1 1/4 cup vegetable oil |
1 1/4 cup honey |
1/4 cup brandy |
pinch of salt |
8 mint sprigs-garnish |
1 cup sweetened whipped cream-garnish |
Directions:
1. Preheat oven to 375 degrees. In a bowl sift together flour, cinnamon, anise, and set aside. In a large bowl, using an electric mixer cream together the egg yolks, sugar, and orange zest on high speed for 5 minutes, its texture should resemble mayonnaise. Reduce speed to medium and drizzle in the oil, honey, and brandy. Reduce speed to low and add the flour in 2 to 3 batches, beating only to incorporate the flour. In a small bowl beat the egg whites with a pinch of salt until stiff, and add to the flour mixture. Pour into a well buttered 10 inch tube cake pan. Tap the pan on the counter 2 to 3 times to break the large bubbles. Bake for 50 -55 minutes. Cool completely before cutting. Garnish each slice with a slightly sweet whipped cream. The cake will crack slightly on top and become very brown.
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