Ingredients
1 light veg. oil spray
5 apricot halves (from 8 1/4 oz. ca, n)
1 cup cake flour, sifted
2 tbsp poppy seeds
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1 whites of 5 large eggs at room tem, perature
2 tbsp fresh squeezed lemon juice
1 cup 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
Servings: 12 servings
Poppy-Seed Cake With Lemon Glaze Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Sauce
The History of Recipes
We can track the history of meal recipes far back into the distant past, in truth as far back as the early Egyptians, and quite possibly further than that. However, sadly, these early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the roman empire 25BC a roman called Apicius created a few scripts which described recipes cooked by the Romans. In his works, he describes how the meals were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the cooks of his times used a good variety of herbs, including some that we all recognise such as bay, mint and asafoetida. For the centuries that followed, the families of Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes for their fellow cooks to enjoy. The introduction of the TV gave us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Poppy Seed Cake With Lemon Glaze recipe.
