1/2 cup olive oil
6 egg whites
1 tablespoon lemon zest
1 tablespoon orange juice
2 tablespoons lemon juice
2 tablespoons orange juice
1 cinnamon stick
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 cup roasted almonds
1/2 teaspoon vanilla extract
1 egg
1 teacake, crushed sweets
Melt the olive oil in the microwave or about 8 minutes in the early morning, until all oil has evaporated. Stir in the egg whites, lemon zest, orange juice, lemon juice, orange cinnamon stick, ground nutmeg and allspice. Gradually stir in the almonds and vanilla extract. Cook 3 minutes or until oils are bracing in skillet. Let cool over medium heat.
Spread moistened heavy cream into a 9 inch-square cake pan. Pour over cream. Refrigerate 4 hours for butter flavor, or overnight. Layer cool, frosted cream with crushed jelly candy (optional) and cooked bacon. After 3 hours, whip/beat eggs until stiff. Stir in lemon zest and orange juice. Serve warm, lick off cream. The layers play well with creative twistings.
Slowly pour chilled lemon/orange zest glaze (optional) over a candied fruit layer. Slowly pour the maraschino cherry juice over the cake mixture. Melt fat after 7 or 8 hours. The more you marinate the cake, the easier it will be to cut!
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