Poppy-seed cake with a lemon glaze
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Poppy-seed cake with a lemon glaze
  Lemon    Glaze    Cakes  
Last updated 6/12/2012 1:18:34 AM. Recipe ID 49487. Report a problem with this recipe.
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      Title: Poppy-seed cake with a lemon glaze
 Categories: Desserts, Cakes
      Yield: 12 Servings
 
           Light vegetable oil-spray
      5    Apricot halves
           -(from an 8 1/4 oz can)
      1 c  Sifted flour
      2 tb Poppy seeds
      1 ts Baking powder
    1/4 ts Salt
      1 c  Granulated sugar
      1 ts Vanilla extract
      5    Whites of large eggs,
           -at room temperature
      2 tb Freshly sqeezed lemon juice
      1 c  Confectioner's sugar
 
  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.
 




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Recipe ID 49487 (Apr 03, 2005)

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