[Winter Skies, Kitchen Aglow] Who does the b*tch think she is? <em>La reine d...

[Shaun]

If it weren't for my basic biblical and Islamic knowledge, I would have assumed that the Queen of Sheba was a notoriously haughty woman who did as she pleased, a fictional, pre-Common Era Duchess of Langeais. This impression stems from the colloquialism in the title of this post (but for the French name for the queen). In fact, I recall a few childhood moments witnessing my mother's frustration as women cut in front of her in queues or acted superior to her when they were the ones behind the counter. Out of an offending woman's earshot, my mother would mutter under her breath, "Who does she think she is? The Queen of Sheba?"

The Queen of Sheba is recorded to have travelled from the areas of contemporary Eritrea and Ethiopia to Jerusalem as a monarch conducting international affairs. She was impressed by King Solomon's wisdom, to whom she presented many questions and riddles, and submitted to monotheism.

What the gâteau, reine de Saba, has to do with the Queen of Sheba, I do not know. I have thus far not been able to find a connection between the two and have thus invented it: 1) The cake contains almonds, which are part of the regular diet in Ethiopia; 2) The cake is rich, and the Queen of Sheba is recorded as being a very wealthy monarch, having gifted a load of gold to King Solomon.

Reine de Saba with Glaçage au chocolat
(from (from Julia Child, Louisette Bertholle and Simone Beck's Mastering the Art of French Cooking)

For the cake:

120g/4 oz chocolate (I used 68%)
2 tablespoons espresso (or rum)
113g/4 oz unsalted butter
2/3 cup and 1 tablespoon granulated sugar, divided use
3 eggs, divided into yolks and whites
pinch of salt
1/3 cup finely ground almonds
1/4 teaspoon bitter almond extract
1/2 cup flour (cake flour is also good), scooped, levelled and sifted

1) Pre-heat oven to 180 C/350 F.
2) Butter and flour a cake tin (I used a 23cm/9" springform pan).
3) Create a double-boiler and set chocolate and espresso on top, letting the chocolate melt while you prepare the rest of the ingredients.
4) Cream the butter and 2/3 cup of sugar until pale and fluffy.
5) Beat in the egg yolks.
6) In a separate bowl, such as a clean stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks are formed.
7) Sprinkle one tablespoon of sugar on the soft peaks and beat until you have stiff peaks.
8) Blend the melted chocolate into the creamed mxiture.
9) Stir in almonds and almond extract.
10) Stir in 1/4 of the beaten egg whites to lighten the density, then gently fold in the remaining egg whites 1/3 at a time, interspersed with additions of flour by the third.
11) Pour batter into prepared cake pan and bake on the middle shelf in your oven for approximately 25 minutes.
12) The cake is ready when it has puffed slightly and 6cm/2.5" around the circumference are set (a toothpick test in this section should be clean, and it should be oily if poked into the centre of the cake).

For the icing:

60g/2 oz chocolate (again, I used 68%)
2 tablespoons espresso
56g/4 tablespoons unsalted butter

1) Melt chocolate with espresso in a double-boiler.
2) When perfectly smooth, remove from heat and beat in butter one tablespoon at a time.
3) A spreading consistency needs to be achieved. As the icing is cooling, you can beat over a bowl of ice until spreading consistency is reached.

Decorating the cake with almonds tells your quests that there almonds are present in the cake. As I mentioned around this time last year, almond flour adds depth of flavour and imparts a moist result. Reine de Saba is rich beyond belief; it is both dense and creamy.

I don't who this b*tch thinks she is, but she is welcome to turn up any time an easy-to-make and rich cake is desired.

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Posted By Shaun to Winter Skies, Kitchen Aglow at 7/22/2008 07:16:00 PM