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: Cake; Dessert; Diabetic
The History of Recipes
We can track the history of written recipes back into the far past, certainly as far into history as early Egypt, and quite possibly further than that. In practice though, mostly, these ancient recipes were just simple pictorial instructions for preparing food.
In fact, the oldest recipe discovered, according to experts are a few stone tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Later on, we have a couple of interesting recipe books which were published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these books are not about the indian food that we all know today, but instead recipes for the types of meals on the menus of the upper classes. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from the holy land, including spices like coriander, basil and rosemary. The introduction of these new tastes created an increase in recipe publications, most of which are now in private collections. For the next few years, the rich families of Wesstern Europe competed with each other to lay on the most extravagent meals, and consequentially the best chefs and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking publications are in high demand, mostly as a result of better eduction, people having increased spare time and disposable income. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Poppyseed Cake recipe.
