2 1/2 c Sifted flour
1 ts Cinnamon
1 ts Finely-ground anise seed
6 lg Eggs; separated
2/3 c Sugar
1 tb Finely-grated orange zest
1 1/4 c Vegetable oil
1 1/4 c Honey
1/4 c Brandy
1 pn Salt
8 Mint sprigs; for garnish
1 c Sweetened whipped cream; for
-garnish
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,
it’s 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 to 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. This recipe yields one 10-inch cake, 8 servings.
Yields
8 servings