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Ingredients
- 1 c. unsalted butter room temperature (2 sticks)
- 1 3/4 c. plus 1 Tbsp. sugar
- 3 x Large eggs separated
- 2 x Large eggs
- 2 Tbsp. water
- 2 tsp vanilla extract
- 3 c. all purpose flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- 1 x quarter washed, wrapped in foil
- 1/2 c. blanched slivered almonds (about 2 ounces)
- 2 Tbsp. sesame seeds
Directions
- Position rack in center of oven and preheat to 325F. Grease and flour 10x4-inch tube pan. Using electric mixer, cream butter with 1 3/4 c. sugar in large bowl till fluffy. Gradually beat in 3 egg yolks, 2 whole Large eggs, water and vanilla. Combine flour and baking pwdr in small bowl.
- Gradually mix dry ingredients into butter mix (batter will be very thick). Using clean, dry beaters, beat egg whites with salt in medium bowl till soft peaks form. Add in remaining 1 Tbsp. sugar and beat till stiff but not dry. Fold egg whites into batter.
- Pour batter into prepared pan. Press coin into cake. Sprinkle with nuts and sesame seeds. Bake till toothpick inserted near center of cake comes
- out clean, about 1 hour 10 min. Cold completely in pan on rack. Run knife around pan to loosen. Invert onto plate. (Can be prepared 1 day ahead. Wrap tightly and store at room temperature.)
- Makes 12 Servings.
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