Ingredients
6 Eggs, separated/room temp
1 1/2 tsp Baking powder
1 c Granulated Sugar
1/4 tsp Salt
1/4 c Almond powder (or 1 tsp Almond extract)
1/2 tsp Baking soda
4 tbsp Milk
1 tbsp Honey
2 tbsp Melted butter, cooled (or peanut oil)
1 1/2 c All purpose flour

Steps
In bowl, sift flour, baking powder and salt; set aside.
In another bowl, beat Egg whites until stiff.
With electric mixer, beat Egg yolks; gradually blend in sugar and almond powder.
Cream mixture until smooth, about 5 minutes.
Add honey (and almond extract).
Mix together milk, baking soda and cooled melted butter; add to Egg yolk mixture.
Gradually add sifted flour mixture.
When batter is thoroughly blended, quickly but gently fold in Egg whites.

Steaming
Before mixing, bring water in steamer to boil.
Grease bottom only of 9″ round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
Pour batter into bowl.
Steam for 1 hour.
Best served steaming hot, but cake can be re-steamed and still have good flavor.

Ingredients
8 Flour tortillas
1/2 c Finely chopped green onions
2 tbsp Sesame oil
Oil for deep frying
1 Egg; lightly beaten
Salt

Steps
Brush 4 tortillas with sesame oil then some of Egg.
Sprinkle about 2 tbsps green onions over each tortilla.
Top each with remaining tortillas.
Press firmly around edges and cover with plastic wrap.
Let stand until ready to deep fry.
Heat oil for deep-frying in wok or deep pan to 400F.
Using tongs, slip tortilla cakes, one at a time, into Hot oil.
Cook, turning with tongs, to brown both sides.
Drain each Cake, holding it vertically over pan.
Drain again on paper towels.
While Hot, cut each Cake into 4 to 8 wedges.
Sprinkle lightly with salt.
Serve Hot.