Poppy-Seed Cake With A Lemon Glaze

Recipe Ingredients

		Light vegetable oil-spray
5		Apricot halves
1 cup	62g / 2.2oz	All-purpose flour - sifted
2 tablespoons	30ml	Poppy seeds
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 cup	198g / 7oz	Granulated sugar
1 teaspoon	5ml	Vanilla extract
5		Whites of large eggs - at room temperature
2 tablespoons	30ml	Freshly squeezed lemon juice
1 cup	198g / 7oz	Confectioner's sugar

Recipe Instructions

Heat oven to 350F. Spray the interior of a 10-inch bundt pan once lightly with the vegetable oil spray.

Puree the apricot halves to a smooth consistency in a food processor or blender. (There should be about 3 rounded tablespoons.)

In a bowl, stir together the flour, poppy seeds, baking powder and salt until well-combined.

Transfer the apricot puree to a large mixing bowl.

Turn mixer to medium-high and gradually add 3/4 cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk.

Turn mixer to low and add 1/4 cup water and the vanilla. Gradually add the flour mixture, continuing to beat until incorporated.

Using clean beaters, beat the egg whites at medium-high speed until thick.

Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form and meringue looks glossy.

Stir 1/3 of the meringue mixture into the batter to lighten it, then fold in the remainder. 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 minutes.

Transfer to a rack and cool for 30-40 minutes.

In a small bowl, make a glaze by whisking together the lemon juice and confectioners' sugar. Set aside for 5 minutes.

Remove cake from the pan, place on the rack over a pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots.

Source:
Bakers' Dozen Gale Gand Show#Bd1a33, Tv Food Network

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