I created this cake based on my tried and true biscotti recipe. Only eggs, sugar and flour (and a bit of liquid ). In fact, this fat-free cake can easily be converted into biscottis, by slicing it thin and re-baking the individual slices in a slow oven till dry. It is a perfect breakfast-on-the-go option. With coffee or tea, of course. For a bit of indulgence, slather one slice with your favorite jam.
INGREDIENTS: 8 to 12 servings
- 2 large eggs (can replace with 3 whites)
- 1/3 cup egg whites
- 3/4 cup brown sugar (or white)
- 1 1/4 cup All-purpose flour
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1 tablespoon rose and orange blossom water, mixed or other flavoring
- 1/2 cup whole milk (or skim)
1. Mix the eggs with the sugar till thick, forming a ribbon and pale-colored. Add the flavoring and the milk. Add the dry mixture (flour, baking powder and salt), previously mixed briefly in a bowl.
2. Pour into a greased pan and bake for about 40 minutes until a cake tester comes out dry. Cool and serve.
NOTE: This cake is very versatile; it can be flavored with lemon or orange rind or vanilla. It can be mixed with chocolate chips or dried raisins or cranberries or cherries. The list is endless and could depend on your pantry’s finds. Strictly speaking, this cake gets a bit of fat from the yolks and the milk; feel free to substitute skim milk and all egg whites if you like.
Abou Farouk (above) set-up his coffee shop in a street corner in Beirut. He brings with him every day his sparrows, lets them out (they always come back into their cages) and feeds them. He says one of them in particular is very smart and reads books and understands them (in his own language). More photos of his birds to come (and their greeting to me, a nice yellow drop on my jeans as I was holding one on my finger, a sign of friendship said Abou Farouk).
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