Lemon Poppyseed Cake With Fruit Compote

Recipe Ingredients

		Fruit Compote - see * Note
1 1/4 cups	78g / 2.8oz	All-purpose flour
2/3 cup	131g / 4.6oz	Sugar
1/2 cup	31g / 1.1oz	Cornstarch
1 tablespoon	15ml	Poppyseeds
2 1/4 teaspoons	11ml	Baking powder
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Butter
1 cup	237ml	Skim milk
2 teaspoons	10ml	Freshly-grated lemon zest
1 1/2 teaspoons	7.5ml	Vanilla
1 teaspoon	5ml	Egg (large)

Recipe Instructions

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

Have ready fruit compote.

Preheat oven to 350 degrees and grease and flour an 8- by 2-inch cake 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 egg.

Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake 35 minutes, or until a tester comes out clean. Remove cake from pan and cool on a rack.

Serve wedges of cake topped with fruit compote.

This recipe yields 8 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8938)

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