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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Honey Spice Cake
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Cakesandfrostings - Cake Honey Spice Cake Post by :39340 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1021

Click below to download : Cakesandfrostings - Cake Honey Spice Cake (Format : PDF)

Cakesandfrostings - Cake Honey Spice Cake

8 eggs, separated
3/4 cup sugar
1 pound honey
1/4 cup strong coffee
1-1/2 cups matzo cake meal
1/2 cup potato starch
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1/2 cup chopped walnuts

Preheat oven to 325 degrees.

Beat egg yolks and sugar until very thick and lemon colored (this will take some time) Add honey, coffee, cake meal, starch, cinnamon, cloves and salt. Blend gently, but thoroughly.

Beat egg whites until stiff. Fold whites into yolk mix in thirds. Then fold in the walnuts.
Pour into an ungreased 9 inch tube pan. Bake at 325F for 1-1/2 hours or until top springs back when pushed in gently with a finger. Invert pan and cool thoroughly. Remove from pan when cool.

Note: Can cover it with a chocolate glace. Can decrease the amount of honey to 1 cup (1 pound equals 1-1/2 cups honey), but increase the amount of coffee by 1/4 cup.
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Cakesandfrostings - Cake Honey Sponge Cake Cakesandfrostings - Cake Honey Sponge Cake

Cakesandfrostings - Cake Honey Sponge Cake
1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt6 Eggs, separated/room temp 1 c Granulated sugar 1/4 c Almond powder (OR 1 ts Almond extract) 1 tb Honey 1/2 ts Baking soda 4 tb Milk 2 tb Melted butter, cooled or peanut oilIn bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg

Cakesandfrostings - Cake Honey Madeira Cakesandfrostings - Cake Honey Madeira

Cakesandfrostings - Cake Honey Madeira
6 oz butter (150g) 4 oz set honey (100g) 3 oz superfine sugar (75g) Grated rind of 1 lemon 3 large eggs, beaten 9 oz self-rising flour, sifted (250g) Glaze: 3 tablespoons clear honey (45ml) 2 tablespoons almonds, chopped and toasted (30ml) Pre-heat oven to 350 °F (180 °C). Grease and line a 2-pound loaf pan (900g) with waxed paper or parchment.Cream butter with honey and sugar until pale and fluffy. Add lemon rind, then gradually beat in eggs. Add a little flour to keep the mixture from curdling, then fold in remaining flour.Pour into pan. Bake until a metal skewer