Lemmon Poppy Seed Tart

Recipe Ingredients

2/3 cup	157ml	Nonfat milk
2 tablespoons	30ml	Poppy seeds
1		Baby food - (4-ounce)
		Pear puree
1		Egg white - lightly beaten
3/4 teaspoon	3.8ml	Vanilla
		Grated zest of 2 lemons
1 1/3 cups	83g / 2.9oz	Cake flour
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Baking powder
1/4 cup	59ml	Lemon juice
1/2		Raspberries
2		Kiwi fruits - peeled and
		Cut into thin wedges
10		Papaya balls (small)
		Lemon zest rose - optional
		Lemon leaves - optional

Recipe Instructions

This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists)

Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest.

Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray.

Bake at 375F about 20 minutes or until cake tests done in the center.

Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling.

Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter.

Arrange raspberries, kiwi wedge s and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and several lemon leaves, if available.

Recipe from: Los Angeles Times Newspaper, Thursday April 30, 1992. By Minnie Bernardino and Donna Deane, Times Food Stylists.

Source:
Nila Sweeney

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