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Prep: 10 minutes
Cook: 1 hours
1171 calories per serving view nutrition facts
1 cake
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| Bon appetit | |||
| 1 | cup | butter | , room temp |
| 1 3/4 | cups | sugar | plus 1 tablespoon |
| 3 | large | eggs | separated |
| 2 | x | eggs | |
| 2 | tablespoons | water | |
| 2 | teaspoons | vanilla extract | |
| 3 | cups | flour, all-purpose | |
| 1/4 | teaspoon | salt | |
| A 'quatar' coin, washed and wrapped in foil | |||
| 1/2 | cup | almonds | slivered |
| 2 | tablespoons | sesame seeds | |
Positon rack in center of oven and preheat to 325F.
Grease and flour 10x4 inch tube pan.
Using electric mixer, cream butter with 1 3/4 cups sugar in large bowl until fluffy.
Gradually beat in 3 egg yolks, 2 whole eggs, water and vanilla.
Combine flour and baking powder in small bowl.
Gradually mix dry ingredients into butter mixture (batter will be very thick).
Using clean, dry beaters, beat egg whites with salt in medium bowl until soft peaks form.
Add remaining 1 tablespoon sugar and beat until stiff but not dry.
Fold egg whites into batter. Pour batter into prepared pan.
Press coin into cake. Sprinkle with nuts and sesame seeds.
Bake until toothpick inserted near center of cake comes out clean, about 1 hour 10 minutes.
Cool completely in pan on rack. Run knife around pan to loosen.
Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature).
| % Daily Value* | |
| Total Fat 53.0g | 81% |
| Saturated Fat 31.0g | 154% |
| Trans Fat 0.0g | |
| Cholesterol 281mg | 94% |
| Sodium 530mg | 22% |
| Total Carbohydrate 161.0g | 54% |
| Dietary Fiber 3.0g | 12% |
| Sugars 88.0g | |
| Protein 16.0g | 31% |
| Vitamin A | 32% | Vitamin C | 0% | |
| Calcium | 9% | Iron | 32% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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