Lemon Poppyseed Cake With Fresh Fruit

Recipe Ingredients

2 1/2 cups	156g / 5.5oz	All-purpose flour
1 1/3 cups	263g / 9.3oz	Sugar
1 cup	62g / 2.2oz	Cornstarch
2 tablespoons	30ml	Poppyseeds
4 1/2 teaspoons	22ml	Baking powder
2 teaspoons	10ml	Salt
4 tablespoons	60ml	Unsalted butter
2 cups	474ml	Skim milk
4 teaspoons	20ml	Freshly-grated lemon zest
3 teaspoons	15ml	Vanilla
2 teaspoons	10ml	Eggs (large)
		Fresh Fruit Compote - see * Note
		Fresh mint - for garnish

Recipe Instructions

* Note: See the "Fresh Fruit Compote" recipe which is included in this collection.

Preheat oven to 350 degrees and grease and flour an 8- by 2-inch round cake pan or a Bundt pan, knocking out excess flour.

In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk, zest, vanilla, and eggs.

Stir milk mixture into flour mixture until just blended and pour batter into prepared pan.

Bake cake 25 to 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack. Garnish cake with sifted confectioners' sugar. Serve wedges of cake with Fresh Fruit Compote and mint.

This recipe yields 8 to 10 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8837 broadcast 03-10-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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