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Poppy-seed Cake With Lemon Glaze

Author/Submitted by:
Servings: 12
Categories: Cakes / Desserts

    Light veg. oil spray
5    Apricot halves (from 8 1/4, oz. can)
1  cup  Cake flour, sifted
2  tablespoons  Poppy Seeds
1  teaspoon  Baking Powder
1/4  teaspoon  Salt
1  cup  Granulated sugar
    Whites of 5 large eggs at, room temperature
2  tablespoons  Fresh squeezed lemon juice
1  cup  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

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