Ingredients Jump to Instructions ↓

  1. 3 Eggs - separated

  2. 1/4 cup 49g / 1.7oz Sugar

  3. 1 cup 237ml Honey - (orange blossom preferred), warmed Until thin in a double boiler

  4. 3/4 cup 46g / 1.6oz Flour

  5. 3/4 teaspoon 3.8ml Dried yeast

  6. 3 tablespoons 45ml Extra-virgin olive oil

  7. 2 tablespoons 30ml Aguardiente Powdered sugar Orange Salad Zest and segments of

  8. 4 navel oranges

  9. 1/2 Lemon - juice of

  10. 20 Mint leaves - cut chiffonade

  11. 2 tablespoons 30ml Blanched sliced almonds

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400F and oil an 8-inch cake pan. Add sugar to yolks and beat to white ribbons. Add the honey to the egg yolk mixture and continue mixing. Mix the flour with the yeast. Add olive oil and aguardiente to egg mixture and slowly add flour-yeast combination, 1/4 cup at a time, to wet mixture. Meanwhile, beat the egg whites to stiff peaks and fold into flour mixture. Pour batter into prepared cake pan and bake 35 to 45 minutes, until golden brown. Remove and allow to cool. Mix the orange salad ingredients and let stand 10 minutes before serving. Dust cake with powdered sugar and serve with the orange salad.


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