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December 2018

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PoppySeed Cake with Lemon Glaze Recipe

PoppySeed Cake with Lemon Glaze recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print PoppySeed Cake with Lemon Glaze recipe  PDF


Light veg. oil spray 5 Apricot halves (from 8 1/4
oz. can) 1 c Cake flour, sifted
2 tb Poppy Seeds
1 ts Baking Powder
1/4 ts Salt
1 c Granulated sugar
Whites of 5 large eggs at room temperature 2 tb Fresh squeezed lemon juice
1 c Confectioner's sugar
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 mi ing bowl. Turn the mi er to med. high and graduall ad 3/4 cup of the granulated sugar, producing a thick, pale mi ture that resembles beaten egg yolk. Turn the mi er to low and add 1/4 cup of water and vanilla. Gradually add the flour mi ture, 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 mi ture 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

PoppySeed Cake with Lemon Glaze recipe and other dessert recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
839 people have voted
Last Reviewed on 2018-12-15



Saturday, Dec 15 2018 Download & Print PoppySeed Cake with Lemon Glaze recipe  PDF   Dessert recipes RSS   New

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