Putrid Cake Recipe

Name: Putrid Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cup sifted flour; 1 teaspoon cinnamon; 1 teaspoon finely ground anise seed; 6 large eggs, separated; 2/3 cup sugar; 1 tablespoon finely grated orange zest; 1 1/4 cup vegetable oil; 1 1/4 cup honey; 1/4 cup brandy; Pinch of salt; 8 mint sprigs-garnish; 1 cup sweetened whipped cream-garnish

Servings: persons

2 1/2 cup sifted flour
1 teaspoon cinnamon
1 teaspoon finely ground anise seed
6 large eggs, separated
2/3 cup sugar
1 tablespoon finely grated orange zest
1 1/4 cup vegetable oil
1 1/4 cup honey
1/4 cup brandy
Pinch of salt
8 mint sprigs-garnish
1 cup sweetened whipped cream-garnish

1
Preheat oven to 375 degrees.
2
In a bowl sift together flour, cinnamon, anise, and set aside.
3
In a large bowl, using an electric mixer cream together the egg yolks, sugar, and orange zest on high speed for 5 minutes, its texture should resemble mayonnaise.
4
Reduce speed to medium and drizzle in the oil, honey, and brandy.
5
Reduce speed to low and add the flour in 2 to 3 batches, beating only to incorporate the flour.
6
In a small bowl beat the egg whites with a pinch of salt until stiff, and add to the flour mixture.
7
Pour into a well buttered 10 inch tube cake pan.
8
Tap the pan on the counter 2 to 3 times to break the large bubbles.
9
Bake for 50 -55 minutes.
10
Cool completely before cutting.
11
Garnish each slice with a slightly sweet whipped cream.
12
The cake will crack slightly on top and become very brown.

1718

kcal

Calories

112

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cup sifted flour, 1 teaspoon cinnamon, 1 teaspoon finely ground anise seed, 6 large eggs, separated, and more.

Yes, Putrid Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Putrid Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions