---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Linda's Olive Oil And Sauternes Cake
 Categories: Cakes
      Yield: 10 Servings
 
      5    Egg yolks
    3/4 c  Sugar
      1 tb Mixed orange zests;
           - finely grated
    1/3 c  Olive oil; +2 ts
    1/2 c  Good sauternes
      1 c  Flour; sifted
    1/4 ts Salt
      7    Egg whites
    1/2 ts Cream of tartar
           To Serve:
           Icing sugar
           Mango cheeks
           Burnt sugar sauce
 
  Butter and flour a 20 cm 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 egg whites with the cream of tartar until
  they hard soft peaks. Beat in the remaining sugar until the egg
  whites 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.

  Recipe by Executive Chef Magnus Johansson

  Recipe FROM: Chez Punisse Desserts by Lindsey Remolif Shere

  Posted by: Sherree Johansson, Aug 16, 1994
 
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