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    Source of Recipe


    List of Ingredients

    6 Eggs -- separated/room temp
    1 cup Granulated sugar
    1/4 cup Almond powder (OR
    1 teaspoon Almond extract)
    1 tablespoon Honey
    1 1/2 cups All purpose flour
    1 1/2 teaspoons Baking powder
    1/4 teaspoon Salt
    1/2 teaspoon Baking soda
    4 tablespoons Milk
    2 tablespoons Melted butter -- cooled
    (OR peanut oil)


    In 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 yolk mixture. Gradually
    add sifted flour mixture.

    When batter is thoroughly blended, quickly but gently fold in egg whites.

    Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9"
    round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter
    into bowl. Steam for 1 hour.

    Best served steaming hot, cake can always be resteamed without suffering.




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