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Poppy-Seed Cake with Lemon Glaze

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Recipe

 

Yield

12 servings

Prep

40 min

Cook

30 min

Ready

90 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
vegetable oil
spray
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5 apricot halves, canned
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1 cup cake flour
sifted
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2 tablespoons poppy seed
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1 teaspoon baking powder
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¼ teaspoon salt
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1 cup sugar
granulated
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5 large egg whites
room temperature
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2 tablespoons lemon juice
fresh squeezed
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1 cup raw sugar
*

Ingredients

Amount Measure Ingredient Features
1 x vegetable oil
spray
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5 each apricot halves, canned
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237 ml cake flour
sifted
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3E+1 ml poppy seed
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5 ml baking powder
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1.3 ml salt
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237 ml sugar
granulated
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5 each egg whites
room temperature
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3E+1 ml lemon juice
fresh squeezed
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237 ml raw sugar
*

Directions

Heat oven to 350℉ (180℃).

Spray the interior of a 10" bundt pan once lightly with the vegetable oil spray.

Purée the apricot halves to a smooth consistency in a food processor or in a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined.

Transfer the apricot purée to a large mixing bowl.

Turn the mixer to medium high and gradually add ¾ cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk.

Turn the mixer to low and add ¼ cup of water and vanilla.

Gradually add the flour mixture, continuing to beat until incorporated.

Using clean beaters, beat the egg whites at medium-high speed until thick.

Gradually add the remaining ¼ cup of sugar, beating until stiff peaks form and the meringue looks glossy.

Stir ⅓ of the meringue mixture into the batter to lighten it, then fold in the batter.

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.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 32g (1.1 oz)
Amount per Serving
Calories 1136% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 50mg 2%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 2%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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