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
Written cooking instructions as a concept can be traced far back into antiquity, at least as far back as the Egyptians, and possibly even further than that. Having said that, generally, these ancient recipes were just basic pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to academics is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were split into appetizers, main course and dessert, something that is very familiar to us today. Aspicius recounts how the Roman cooks were skilled in the use of a good variety of herbs and spices, including some familiar names for example basil, fennel and parsley. In the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. These new foods and spices led to a torrent in publications on food, some of which still exist in private libraries. Over the following few centuries, the powerful and wealthy houses competed to offer the best banquets, and consequentially cooks and their collection of recipes were much in demand. Nevertheless, it was during the nineteenth century that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and writing down the recipes of their peers. When we get to the 1900s, cook books are in great demand, due to better eduction, more free time and having more disposable income. |
We hope you enjoy this Poppyseed Cake recipe.
