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Coffee Ring Recipe
|Seedless dark raisins||1⁄2 Cup (8 tbs)|
|Dark rum||1⁄4 Cup (4 tbs)|
|Dry yeast cake/Compressed yeast||2 Tablespoon (2 Packages)|
|Lukewarm water||1⁄4 Cup (4 tbs)|
|Unsalted butter||1⁄2 Pound, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated orange peel||1 1⁄2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Sifted all purpose flour||2 Cup (32 tbs)|
|Blanched almonds||1 Cup (16 tbs), whole (As Required)|
|Confectioners sugar||1 Cup (16 tbs) (As Required)|
Calories 1237 Calories from Fat 618
% Daily Value*
Total Fat 71 g109.3%
Saturated Fat 32.8 g164%
Trans Fat 0 g
Cholesterol 399.5 mg
Sodium 200.9 mg8.4%
Total Carbohydrates 129 g43.1%
Dietary Fiber 6.5 g26%
Sugars 69.7 g
Protein 22 g44.7%
Vitamin A 35% Vitamin C 5.1%
Calcium 14.7% Iron 29.7%
*Based on a 2000 Calorie diet
1) Preheat the oven to 350Â°.
2) Soak the raisins in the rum for about 1/2 hour.
3) Drain and squeeze the raisins dry.
4) Sprinkle the yeast and the pinch of sugar into the water.
5) Let the mixture stand for 2 or 3 minutes; stir to dissolve the yeast.
6) Set in a warm placeâ€”such as an unlighted ovenâ€”forabout 2 or 3 minutes, or until the yeast has begun to form bubbles and has almost become double in volume.
7)Mix the soft butter and 1/4 cup of the sugar together by beating them with a wooden spoon or with an electric mixer at medium speed unti creamy, light and fluffy, then stir in the yeast solution and beat in the egg yolks, one at a time.
8) Add the orange peel, vanilla extract, salt and raisins.
9) Beat in the flour, 1/2 cup at a time.
10) In another mixing bowl, preferably of unlined copper, beat the egg whites and sugar with a whisk or electric beater until they begin to foam.
11) Continue to beat until the egg whites become stiff when the beater is lifted from the bowl.
12) With a rubber spatula, mix about 1/4 of the egg whites into the batter, then reverse the process; fold the batter into the rest of the egg whites, using an over-and-under cutting motion.
13) Continue to fold until no trace of the whites remains; do not over fold the mixture.
14) With a pastry brush, lightly butter a ring mold of about 5 inches deep and 10 inches across.
15) Sprinkle some flour over it and coat the surface evenly.
16) Knock out the excess by turning the mold and striking it against a table sharply.
17) Arrange the almonds in a circle in the bottom of the mold, and then pour in the batter.
18) Cover with a kitchen towel and set in a warm place (the unlighted oven is ideal) for 1 1/2 hours, or until the batter has risen to the top of the mold.
19) Bake in the middle of the oven for about 40 minutes, or until it is a light golden brown.
20) Then turn it out on a cake rack to cool.
21) Dust lightly with confectioners' sugar before serving.