Ingredients
1 light vegetable oil-spray
5 apricot halves (from an 8 1/4 oz ca, n)
1 cup sifted flour
2 tbsp poppy seeds
1 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1 tsp vanilla extract
5 whites of large eggs, at room tempe, rature
2 tbsp freshly sqeezed lemon juice
1 cup confectioner's sugar
Directions
1. Heat oven to 350 degrees. Spray the interior of a 10-inch bundt
pan once lightly with the vegetable oil spray. 2. Puree the apricot
halves to a smooth consistency in a food processor or blender. (There
should be about 3 rounded tablsepoons.) In a bowl, stir gotether the
flour, poppy seeds, baking powder and salt until well-combined. 3.
Transfer the apricot puree to a large mixing bowl. Turn mixer to
medium-high and gradually add 3/4 cup of the granulated sugar,
producing a thick, pale mixture that resembles beaten egg yolk. Turn
miser to low and add 1/4 cup water and the vanilla. Gradually add the
flour mixture, continuing to beat until incorporated. 4. Using clean
beaters, beat the egg whites at medium-high speed until thick.
Gradually add the remaining 1/4 cup sugar, beating until stiff peaks
form and meringue looks glossy. 5. Stir 1/3 of the meringue mixture
into the batter to lighten it, then fold in the remainder. Place in
the oven & bake until a tester comes out clean and the center of the
cake springs back to the touch, about 25 minutes. Transfer to a rack
and cool for 30-40 minutes. 6. In a small bowl, make a glaze by
whisking together the lemon juice & confectioners' sugar. Set aside
for 5 minutes. Remove cake from the pan, place on the rack over a pan
and spoon glaze over cake. If desired, garnish each serving with
sliced apricots.
Servings: 12 servings
Poppy-Seed Cake With A Lemon Glaze Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit; Sauce
The History of Recipes
Food historians have proved the existance of recipes back into the distant past, in truth as far back as the early Egyptians, and possibly even further than that. In practice though, these, old cookbooks were just primitive hieroglyphic recipes for preparing meals.
During the time of the Roman Empire a man called Apicius assembled a number of documents which described recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, a very modern way of dining. He also informs us how the chefs of Roman times made use of many different aromatic flavours, including a few you will know such as bay, rue and parsley. Over the following few hundred years, the powerful families of Wesstern Europe tried to offer the most exotic banquets, and as a result cooks and their recipes increased in prestige. However, it wasn`t until the nineteenth century that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Poppy Seed Cake With A Lemon Glaze recipe.
