How To make Linda's Olive Oil and Sauternes Cake

x

-----source: australian vogu Yolks of 5 eggs 3/4 c Sugar
1 tb Finely grated mixed orange -
1/3 c Plus 2 tablespoons extra; vi
1/2 c Good sauternes
1 c Sifted flour
1/4 ts Salt
7 Eggwhites
1/2 ts Cream of tartar

to serve:

Icing sugar Mango cheeks and burnt; suga Butter and flour a 20cm springform pan and line it with baking paper. Beat the egg yolks with half the sugar until they are pale and thick. Beat in the mixed peel olive oil and Sauternes. Combine the flour and salt and beat into the egg mixture only until it is well combined. Beat the 7 eggwhites with the cream of tartar until they hard soft peaks. Beat in the remaining sugar until the eggwhites hold stiff peaks. Fold the whites into the egg yolk mixture until they are thoroughly incorporated. Pour the cake mixture into the prepared pan and bake in a preheated 180'C oven for 20 minutes, turning the cake, if necessary, so that it bakes evenly. Lower the oven temperature to 150'C and bake for a further 20 minutes. Turn off the oven, cover the top of the cake with a round of buttered baking paper and leave the cake in the oven for another 10 minutes. Remove the cake from the oven and cool it in the pan on a wire cake rack. Dust the cake with icing sugar and serve with mango cheeks and burnt sugar sauce. (This cake will keep well for a few days if the pan is covered tightly with foil. It is delicious served with sliced sugared peaches or nectarines and sabayon. It also works beautifully when Beaumes-de-Venise wine is substituted for the Sauternes.) From Chez Punisse Desserts by Lindsey Remolif Shere), published by Random House., Bon Appetit - Exec.Chef Magnus Johansson Submitted By SHERREE JOHANSSON On 08-16-94 -----

How To make Linda's Olive Oil and Sauternes Cake's Videos

From Kitchens To Cocktails - Entertaining Louisiana Eats! Style - Louisiana Eats - It's New Orleans

Listen to the full episode here:


With so much to do during the holidays and so little time to do it, they often don t feel like the most wonderful time of the year. But if you pocket a word of wisdom from our guests, perhaps you ll be able to go about the next couple weeks breathing easier. Jennifer Chandler is a mom like any other mom who wants to do right by her family while living in a fast paced world. She s dropping by the show to talk about getting nutritious meals on the table in record time. Time is always of the essence for a bartender. Each time before service Ryan Chetiyawardana batches his cocktails to keep the lines of customers at his bar moving. Time management and batching are just some of the lessons that Anthony Caporale teaches to up and coming bartenders, but we hope that you ll find his advice can save you time in the kitchen as well. And suppose you won t be hosting a holiday party this year, but attending one as a guest. Do the host a solid and bring them a bottle of wine with help from Bryan Burkey. IT S A WONDERFUL LIFE PUNCH by Brian Kientz Makes 3 Quarts 2 1 2 cups of brewed tea at room temperature I usually use Lipton 12 oz. can frozen lemonade, thawed 6 oz. can frozen orange juice, thawed 2 generous cups of your favorite spiced bourbon or rum I like to use Wild Turkey Spiced Bourbon or Old NOLA spiced rum 1 cup sugar 6 cups water In a large freezer proof bowl, mix the tea with the thawed lemonade and orange juice, bourbon, sugar and water. Stir to incorporate. Cover and place in freezer overnight to get your bourbon infused slushy goodness. Remove from freezer one hour before serving. Note If you double the recipe, a fifth or 750ml bottle can be used to produce 50 60 servings.

Relevant Articles

Shares

x

Categories

x
Top About Us Contact Us Privacy Policy Terms of Use Facebook
Copyright © 2020 by MobiRecipe.com