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.
