Poppy-Seed Cake With A Lemon Glaze
Description
This delicate poppy seed cake relies on the natural sweetness of pureed apricots and the airy lift of whipped egg whites. The batter is studded with nutty poppy seeds, creating a tender crumb that pairs perfectly with the bright, tangy lemon glaze. It is an elegant yet simple treat for afternoon tea or a light evening dessert, offering a refreshing citrus and fruit combination.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Lightly spray the interior of a 10-inch bundt pan with vegetable oil spray.
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In a food processor or blender, puree the apricot halves until completely smooth. You should have about 3 rounded tablespoons of puree.
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In a small bowl, stir together the flour, poppy seeds, baking powder, and salt until well combined.
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Transfer the apricot puree to a large mixing bowl.
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Using an electric mixer on medium-high speed, gradually add 3/4 cup of the granulated sugar to the apricot puree, beating until the mixture is thick, pale, and resembles beaten egg yolks.
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Reduce mixer speed to low and add the water and vanilla extract. Mix until incorporated.
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Gradually add the flour mixture to the wet ingredients, continuing to beat on low until just incorporated.
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In a separate clean bowl, beat the egg whites at medium-high speed until thick and foamy.
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Gradually add the remaining 1/4 cup sugar to the egg whites, beating until stiff, glossy peaks form.
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Gently stir 1/3 of the meringue into the batter to lighten it, then carefully fold in the remaining meringue until no white streaks remain.
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Pour the batter into the prepared bundt pan.
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Bake for 25 minutes, or until a tester inserted into the center comes out clean and the cake springs back when lightly touched.
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Transfer the pan to a wire rack and let the cake cool for 30-40 minutes.
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While the cake cools, make the glaze by whisking together the lemon juice and confectioner's sugar in a small bowl until smooth. Set aside for 5 minutes to thicken slightly.
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Remove the cake from the pan and place it on a wire rack set over a baking sheet. Spoon the lemon glaze over the cake, allowing it to drizzle down the sides.
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Garnish with sliced apricots if desired, and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.1g1%
- Cholesterol 15mg5%
- Sodium 50mg3%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure the bowl and beaters used for the egg whites are completely clean and free of any grease, or the whites will not whip to stiff peaks.
If using canned apricots, drain them well before pureeing to avoid altering the batter's consistency.
Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
For a vegan version, substitute the egg whites with aquafaba (chickpea water) whipped with cream of tartar to achieve similar volume and structure.
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