Poppy Seed Cake With Lemon Glaze
Ingredients
Light vegetable oil spray
5 apricot halves (from 8 1/4 ounce can)
1 C. cake flour, sifted
2 Tbsp. poppy seeds
1 tsp. baking powder
1/4 tsp. salt
1 C. granulated sugar
Whites of 5 large eggs at room temperature
2 Tbsp. fresh squeezed lemon juice
1 C. confectioner’s sugar
Cooking Instructions
Heat oven to 350 degrees. Spray the interior of a 10 inch bundt pan once lightly with the vegetable oil spray. Puree the apricot halves to a smooth consistency in a food processor or blender. (Should yield about 3 rounded Tbls.) in a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined. Transfer the apricot puree to a large mixing bowl. Turn the mixer to medium-high and gradually ad 3/4 C. of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn the mixer to low and add 1/4 C. of water and vanilla. Gradually add the flour mixture, continuing to beat until incorporated. Using clean beaters, beat the egg whites at mediumhigh speed until thick. Gradually add the remaining 1/4 C. of sugar, beating until stiff peaks form and the meringue looks glossy. 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 minutes). Transfer to a rack and cool for 30 to 40 minutes. In a small bowl, make a glaze by whisking together the lemon juice and confectioner’s sugar. Set aside for 5 minute. Remove cake from the pan, place on rack over pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)