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  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: POPPY-SEED CAKE WITH LEMON GLAZE

  3. Categories: Cakes

  4. Yield: 12 servings

  5. Light veg. oil spray

  6. 5 Apricot halves

  7. - oz. can)

  8. 1 c Cake flour, sifted

  9. 2 tb Poppy Seeds

  10. 1 ts Baking Powder

  11. 1/4 ts Salt

  12. 1 c Granulated sugar

  13. Whites of 5 large eggs at

  14. - room temperature

  15. 2 tb Fresh squeezed lemon juice

  16. 1 c Confectioner's sugar

  17. 1. Heat oven to 350 degrees. Spray the interior of a 10 bundt pan

  18. once lightly with the vegetable oil spray. 2. Puree the apricot

  19. halves to a smooth consistency in a food processor or blender.

  20. 3 rounded Tbs.

  21. flour, poppy seeds, baking powder and salt until well combined. 3.

  22. Transfer the apricot puree to a large mixing bowl. Turn the mixer to

  23. med.-high and graduall ad 3/4 cup of the granulated sugar, producing

  24. a thick, pale mixture that resembles beaten egg yolk. Turn the mixer

  25. to low and add 1/4 cup of water and vanilla. Gradually add the flour

  26. mixture, continuing to beat until incorporated. 4. Using clean

  27. beaters, beat the egg whates at medium-high speed until thick.

  28. Gradually add the remaining 1/4 cup of sugar, beating until stiff

  29. 5. Stir 1/3 of the meringue

  30. mixture into the batter to lighten it, then fold in the remainder.

  31. Pour batter into bundt pan. Place in the oven and bake until a

  32. tester comes out clean and the center of the cake springs back to the

  33. 25 min.

  34. 30 to

  35. minutes. 6. In a small bowl, make a glaze by whisking together the

  36. lemon juice and confectioner's sugar. Set aside for 5 min. Remove

  37. cake from the pan, place on rack over pan and spoon glaze over cake.

  38. If desired, garnish each serving with sliced apricots.

  39. 0.4 gram of fat/serving

  40. from "Just Desserts: secret to fat-free-eating lies in substitution"

  41. Chicago Tribune Magazine, April 25, 1993.

  42. posted by Bud Cloyd --

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