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
Experts have traced the existance of recipes way back into history, in fact as far into history as ancient Egypt, and potentially, even further back. In practice though, sadly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Closer to modern times, there were some books which date from the fourteenth century - one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is familiar to us all today, but instead recipes for the types of food on the tables of the rich and powerful of the time. During the succeeding few centuries, the rich and powerful families of Europe strove to serve up the most exotic meals, and as a consequence, the best chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Poppy Seed Cake With Lemon Glaze recipe.
