Ingredients
2 Eggs
1/2 cup Apple juice concentrate
1/3 cup Butter, melted
1 tbsp Lemon peel, grated
1 tbsp Lemon juice
1 tsp Vanilla
1 cup Flour
1/3 cup Poppy seeds
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/8 tsp Salt
Directions
Preheat oven to 350. Beat eggs in large bowl. Blend in juice,
butter, lemon peel, lemon juice, and vanilla. Combine dry
ingredients. Gradually add to egg mixture, beating until well
blended. Pour batter evenly into greased 9" square baking pan. Bake
20 minutes, until wooden pick inserted in center comes out clean and
edges are golden brown.
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per piece: 206 calories, 4 gm protein, 21 gm
carbohydrate, 12 gm fat, 74 mg cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic medium-fat meat
exchange, 2 diabetic fat exchange, 1/2 diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 8 servings
Poppyseed Cake Recipe brought to you by Recipe Ideas
Categories: Diabetic; Desserts; Cakes
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into the distant past, in fact as far back as the Egypt of the Pharoahs, and possibly even further than that. Having said that, these, old records were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts is a series of ancient tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Moving on, there were some interesting books published in the 14th Century - a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian food that we all know today, but rather accounts of the types of meals on the menus of the rich and powerful of the time. During the next few hundred years, the upper classes strove to offer the most extravagent banquests, and as a consequence, cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, testing, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookery books are greatly in demand as a result of more people being able to read, people having more free time and disposable income. |
We hope you enjoy this Poppyseed Cake recipe.
