3 eggs
3 tablespoons unsalted butter, melted
4 tablespoons honey
2 teaspoons salt
3 teaspoons pimento garlic powder
3/4 cup turnip cooking liquid
4 1/2 pounds sugar snap peas, bay leaves and pimento/olive cooking oil
1 teaspoon salt
1 teaspoon garlic powder
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, combine eggs, melted butter, honey, salt, pimento and garlic powder. Mix all ingredients to texture. Spoon into serving dish, sprinkle with remaining 1 teaspoon salt, mix well.
Spread cooking liquid over or covering the top of the cake cake, allowing it to drip off the sides right before the end. Bake initially in the preheated oven, then reduce heat to 350 degrees F (175 degrees C) and bake for an additional 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool. Slice, and serve.
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