Putrid Cake

Total Time:
1 hr 10 min
15 min
55 min

1-10 inch cake, 8 servings

  • 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
  • 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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