Talon Lodge Recipes:
Spiced Cake with Honey Ice Cream

Spice Cake
INGREDIENTS:

1 cup Cake flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground allspice
Pinch of ground ginger
Pinch of ground nutmeg
Pinch of cardamom
Pinch of black pepper
¼ cup unsalted butter- room temperature
¾ cup packed golden brown sugar
2 large eggs, separated
½ cup sour cream- divide in half

DIRECTIONS:
Pre-heat oven to 350 degrees. Spray individual tart shells with pan coating and place on a sheet tray.
Sift together all of the spices, flour, and baking soda. Using a hand mixer or Kitchen Aid, cream butter and sugar together until light and fluffy.  Add egg yolks and mix until blended.  Add the flour & spice mixture, 1/3 at a time alternately with ¼ cup of sour cream until gone.  Beat egg whites in a bowl until peaks are stiff but not dry.  Fold into the batter ½ at a time.  Transfer into small tart pans and bake, about 15-20 minutes until the top of the cake is golden and the tester comes out clean.  Cool cakes slightly and remove from the pans. Finish cooling on a wire rack.


Honey Ice Cream
INGREDIENTS:

2 ½ cups milk
2 ½ cups heavy cream
12 egg yolks
¾ cup sugar
¾ cup honey
1 vanilla bean

DIRECTIONS:
Heat milk, cream, and scraped vanilla bean in a large pot over a medium heat.  While the cream is heating, whisk together the egg yolks, sugar, and honey.  Slowly add the hot milk into the egg yolks a little at a time.  Be careful not to scramble the yolks.  Put the whole mixture back into the pan and cook for 5 minutes on low heat until the mixture thickens slightly.  Strain into a container and place it in the fridge to cool.  Follow your ice cream maker’s instructions.

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