APRICOT DESERT RECIPE RECIPES

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POPPY SEED CAKE RECIPE - NYT COOKING



Poppy Seed Cake Recipe - NYT Cooking image

Provided by Joan Nathan

Total Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners’ sugar, for dusting

Steps:

  • In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  • Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  • In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  • Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.

Nutrition Facts : @context http//schema.org, Calories 433, UnsaturatedFatContent 10 grams, CarbohydrateContent 54 grams, FatContent 22 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 11 grams, SodiumContent 207 milligrams, SugarContent 35 grams, TransFatContent 1 gram

POPPY SEED CAKE RECIPE - NYT COOKING



Poppy Seed Cake Recipe - NYT Cooking image

Provided by Joan Nathan

Total Time 1 hours 30 minutes

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners’ sugar, for dusting

Steps:

  • In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  • Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  • In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  • Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners’ sugar.

Nutrition Facts : @context http//schema.org, Calories 433, UnsaturatedFatContent 10 grams, CarbohydrateContent 54 grams, FatContent 22 grams, FiberContent 3 grams, ProteinContent 7 grams, SaturatedFatContent 11 grams, SodiumContent 207 milligrams, SugarContent 35 grams, TransFatContent 1 gram

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