---------- Recipe via Meal-Master (tm) v8.02
  
       Title: POPPY-SEED CAKE WITH LEMON GLAZE
  Categories: Cakes
       Yield: 12 servings
  
            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 mixing bowl.  Turn the mixer to
   med.-high and graduall ad 3/4 cup of the granulated sugar, producing
   a thick, pale mixture that resembles beaten egg yolk.  Turn the mixer
   to low and add 1/4 cup of water and vanilla. Gradually add the flour
   mixture, 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
   mixture 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
  
 -----

Plain Text Version of This Recipe for Printing or Saving