Being on a strict low-carb diet for the last several months has taken some of the fun out of baking. When I don’t get to eat what I bake, I’m not nearly as enthusiastic about trying new recipes! But my good friend Jill Ross gave me three wonderful historic cookbooks for my birthday and the rainy weather really put me into a baking mood today, so into the kitchen I went. When the cake was done, I took only a mouse-sized nibble, so that I could report on the flavor. (That nibble was pure heaven I tell you!) My husband officially pronounced the cake “good”, which is about as
The following recipe for “Biscuit de Savoye” comes from a reprint of recipes from Thomas Jefferson’s personal cookbook. This recipe produces a light, flavorful orange cake. There is no baking powder or soda in the recipe and very little flour. The batter is produced by beating the snot out of every ingredient until it forms a froth. There is very little rising, but the cake produced is light and airy, and very tasty. By buttering and sugaring the pan, it produces a caramelized sugar crust that is slightly crunchy on the bottom and sides. I used a 9″x13″ pan, but I think I would use two round pans and make a layer cake next time. I cheated and used a store-bought buttercream frosting, which worked nicely with this cake.
The recipe calls for the cake to bake in a “slow oven”, which translates to 300 degrees in a modern oven. It took forty minutes in my oven.
I will definitely make this one again, at a later date when I can bake my cake and eat it too!