|
| recipe title: |
Poppy-Seed Cake with Lemon Glaze |
| category: |
Desserts |
| keywords: |
poppy seed, cake, lemon |
| servings: |
12 |
| ingredients: |
Light veg. oil spray
5 Apricot halves (from 8 1/4
- oz. can)
1 c Cake flour, sifted
2 tb Poppy Seeds
1 ts Baking Powder
1/4 ts Salt
1 c Granulated sugar
Whites of 5 large eggs at
- room temperature
2 tb Fresh squeezed lemon juice
1 c Confectioner's sugar
|
| directions: |
|
|
1. Heat oven to 350 degrees. Spray the interior of a 10" bundt pan once
lightly with the vegetable oil spray. 2. Puree the apricot halves to a
smooth consistency in a food processor or blender. (Should yeild about 3
rounded Tbs.) in a bowl, stir together the flour, poppy seeds, baking
powder and salt until well combined. 3. Transfer the apricot puree to a
large mixing bowl. Turn the mixer to med.-high and graduall ad 3/4 cup of
the granulated sugar, producing a thick, pale mixture that resembles beaten
egg yolk. Turn the mixer to low and add 1/4 cup of water and vanilla.
Gradually add the flour mixture, continuing to beat until incorporated. 4.
Using clean beaters, beat the egg whates at medium-high speed until thick.
Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks
form and the meringue looks glossy. 5. Stir 1/3 of the meringue mixture
into the batter to lighten it, then fold in the remainder. Pour batter into
bundt pan. Place in the oven and bake until a tester comes out clean and
the center of the cake springs back to the touch. (about 25 min.) Transfer
to a rack and cool for 30 to 40 minutes. 6. In a small bowl, make a glaze
by whisking together the lemon juice and confectioner's sugar. Set aside
for 5 min. Remove cake from the pan, place on rack over pan and spoon
glaze over cake. If desired, garnish each serving with sliced apricots.
[0.4 gram of fat/serving]
from "Just Desserts: secret to fat-free-eating lies in substitution"
Chicago Tribune Magazine, April 25, 1993.
posted by Bud Cloyd
|
|
|
