Title: Tufeen Hushani
Categories: Startrek Cake
Yield: 8 Servings
| VULCAN WEDDING CAKE (CARROT |
| 6 | oz | Ground almonds |
| 1/2 | c | Flour |
| 1/2 | ts | Salt |
| 1/8 | ts | Cloves |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | Cinnamon |
| 1 1/2 | ts | Baking powder |
| 6 | oz | Grated carrots |
| 1 | tb | Vulcan bitter nectar* |
| 1 | tb | Grated lemon rind |
| 1 | tb | Lemon juice |
| 5 | tb | Margarine |
| 6 | oz | Sugar; a bit more than 3/4 c |
| 5 | | Eggs |
*Dark Jamaican rum may be used. To be made as a wedding cake, many rituals
would have to be performed during the making of the cake. This is a
nonritual version. Sift the ground almonds and flour together to make a
very fine mixture. Add the salt, spices and baking powder and mix well. In
a separate bowl put the grated carrots and the nectar. Add the lemon rind
and juice. Cover and let stand. Cream the margarine and sugar together.
Separate the eggs, putting the yolks in with the margarine and sugar and
saving the whites for later. Beat the egg yolks in and then add the carrot
mixture. Stir well and let sit for a few minutes. Beat the egg whites until
soft peaks form, then set aside. Add the dry ingredients to the carrot
mixture and mix well. You should have a thick batter. Now beat the egg
whites a little more and fold the batter into the egg whites. Mix gently
until it is just barely evenly mixed. Pour into a greased ring mold. Bake
at 325 degrees for about 50 minutes. It is done when a skewer comes out
clean. Take out of the oven and let cool for 5 minutes. Unmold onto a
serving plate dusted with confections sugar (this prevents the cake from
sticking as much).