Subject: Lemon Poppy Seed Cake
From: Unicorn (unicorn@indenial.com)
Date: Fri Aug 31 2001 - 08:54:40 EDT
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F O O D F U N N Y
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Thanks to reader David Adams for this international food funny:
The food funny of December 15 reminded me of a sign seen years ago
outside a humble cafe in Brazil (the currency of the time is
irrelevant, it has changed so often):
Roll with butter..........1.20
Roll w/o butter...........1.00
Roll w/ margarine.......1.10
Roll w/o margarine.....0.90
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T O D A Y ' S R E C I P E
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Most of the heart-healthy cookbooks I have seen rely heavily on
substitutes such as commercial egg substitutes and salt substitutes
for the majority of their recipes, but this cookbook is different.
Granted, many of the recipes call for reduced-sodium this and low-fat
that, but the emphasis here is on healthy cooking that gets its flavor
from fresh, widely available ingredients. I think you'll agree that
the following recipe is a good example of how healthy food can also
be tasty.
All recipes this week are adapted from "American Heart Association
Low-Fat, Low Cholesterol Cookbook" by the American Heart Association,
Clarkson/Potter Publishers, 1997. It is available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/0812926846/worldwiderecipes
Lemon Poppy Seed Cake
2 cups (500 ml) all-purpose flour
3/4 cup (180 ml) sugar
1 Tbs (15 ml) poppy seeds
2 tsp (10 ml) baking powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) salt
3/4 cup (180 ml) applesauce
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) corn syrup
1 tsp (5 ml) grated lemon rind
Whites of 4 eggs
Combine the flour, sugar, poppy seeds, baking powder, baking soda, and
salt in a mixing bowl. Combine the applesauce, lemon juice, vegetable
oil, corn syrup, and lemon rind in another bowl. Stir the liquid
ingredients into the dry ingredients just until combined. Beat the
egg whites until they form stiff peaks and fold into the flour
mixture. Pour into a lightly greased 9-inch (23 cm) round cake pan
and bake in a preheated 350F (180C) oven for 30 minutes, or until a
toothpick inserted in the center comes out clean. Cool for 10 minutes
before removing from pan. Serve warm, chilled, or at room
temperature. Serves 8 to 10.
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