| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 | eggs |
| 1 Tasse | sugar |
| 5 Esslöffel | Sweet butter melted |
| 5 Esslöffel | olive oil extra virgin |
| 1/2 Tasse | milk |
| 2 Tasse | flour |
| 1 | Orange; zest of |
| 2 Esslöffel | Amaretto |
| 1 Teelöffel | baking powder |
| 2 Tasse | Small wine grapes; stemmed and rinsed, plus 1/2 cup |
|
Butter and flour a ten inch cake pan. Preheat oven to 375 F. In a mixing bowl, beat eggs and sugar to thick golden ribbons, 2 to 3 minutes. Add butter, olive oil and milk. Add flour, orange zest, Amaretto and baking powder and stir together (do not overmix). Stir in the grapes, breaking a third of them with forceful strokes, leaving most whole. Pour batter into prepared pan, place in oven and cook 40 to 50 minutes, until pierced toothpick exits clean. Cool, carefully turn out right side up, sprinkle with powdered sugar and serve with remaining grapes.
reserved.
|
|
Anmerkungen zum Rezept:
|
