The vegetarian restaurant's lemon poppyseed c
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The vegetarian restaurant's lemon poppyseed c
  Vegetarian    Lemon    Cakes  
Last updated 6/12/2012 1:26:40 AM. Recipe ID 61199. Report a problem with this recipe.
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      Title: The vegetarian restaurant's lemon poppyseed c
 Categories: Cakes, Vegetarian
      Yield: 10 Servings
 
    3/4 c  Sunflower seed oil
      1 c  Demerara sugar
      4    Eggs
    1/4 c  Milk
      2 ts Vanilla
      2 c  Pastry flour, unbleached
      1 ts Baking powder
    1/2 ts Salt
    1/4 c  Poppyseeds
    1/4 c  Lemon zest

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Demerara sugar
    1/2 c  Lemon juice, fresh
    1/8 c  1" x 1/8" lemon zest
           - slivers; garnish
 
   1. In electric mixer; blend oil, 1 cup demarara sugar ( substitute
  granulated sugar plus a little molasses) and eggs. Add milk and
  vanilla. Blend.
  
   2. Sift flour, baking powder together. Add salt and poppy seeds. On
  low speed add dry ingredients to wet and blend just until combined.
  
   3. Fold in lemon zest by hand. Pour batter into an oiled 6 to 8 cup
  bundt pan. Bake in a 350F oven for 40 to 50 minutes or until done.
  
  4. To make glaze, combine the 1/2 cup demarara sugar and lemon juice.
  Heat, stirring until sugar is just dissolved.
  
   5. Remove cake from oven, cool 10 minutes then invert onto plate.
  Using a fork, poke holes over entire surface of cake and carefull
  pour on the glaze. Let soak before serving. Decorate with slivers of
  lemon zest. Makes 8 to 10 servings.
   This dish was published by Toronto Star Starweek, Mary McGrath's
  Chef's Showcase in the issue of February 26 to March 5, 1994.
  
   The recipe was requested by Diane Silver of Willowdale, Ontario who
  writes:
  
   The Lemon Poppyseed Cake at The Vegetarian Restaurant ( 4 Dundonald
  St., Toronto, (416) 961-9522 is "absolutely enjoyable and I am hoping
  you can publish their version of this classic cake for me".
  
   "We are pleased to share this recipe and suspect the request came
  because the cake is unusually moist and has a wonderful strong lemon
  flavour", says Susan Stachyra, who manages the bakeshop where
  desserts for the downtown restaurant and The West End Vegetarian
  Restaurant are turned out. Before getting into the baking business 1
  1/2 years ago, the former school teacher from North Bay, Ontario says
  that baking was a hobby. Typed into Meal Master format by Eric Decker
  March 19, 1994.
  
   Editor's note: If there is any way humanly possible: use real
  demerara sugar. Take my word for it, it is near impossible to
  duplicate it by adding molasses to granulated sugar. It looks okay
  but the flavour just is NOT right for the purist. Posted by Eric to
  Fido Cooking Echo, March 20, 1994 Internet Email:
  eric.decker@canrem.com or Fido NetMail 1:229/15
 




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Recipe ID 61199 (Apr 03, 2005)

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