| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Chicago | Cakes | 12 | Servings |
INGREDIENTS
| Light veg. oil spray | ||
| 5 | Apricot halves, from 8 1/4 | |
| oz. can | ||
| 1 | c | Cake flour, sifted |
| 2 | T | Poppy Seeds |
| 1 | t | Baking Powder |
| 1/4 | t | Salt |
| 1 | c | Granulated sugar |
| Whites of 5 large eggs at | ||
| room temperature | ||
| 2 | T | Fresh squeezed lemon juice |
| 1 | c | Confectioner's sugar |
INSTRUCTIONS
Heat oven to 350 degrees. Spray the interior of a 10" bundt pan once lightly with the vegetable oil spray. 2. Puree the apricot halves to a smooth consistency in a food processor or blender. (Should yeild about 3 rounded Tbs.) in a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined. 3. Transfer the apricot puree to a large mixing bowl. Turn the mixer to med.-high and graduall ad 3/4 cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn the mixer to low and add 1/4 cup of water and vanilla. Gradually add the flour mixture, continuing to beat until incorporated. 4. Using clean beaters, beat the egg whates at medium-high speed until thick. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form and the meringue looks glossy. 5. Stir 1/3 of the meringue mixture into the batter to lighten it, then fold in the remainder. Pour batter into bundt pan. 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 min.) Transfer to a rack and cool for 30 to 40 minutes. 6. In a small bowl, make a glaze by whisking together the lemon juice and confectioner's sugar. Set aside for 5 min. Remove cake from the pan, place on rack over pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots. [0.4 gram of fat/serving] from "Just Desserts: secret to fat-free-eating lies in substitution" Chicago Tribune Magazine, April 25, 1993. posted by Bud Cloyd From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 117
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 99.1mg
Potassium: 34.6mg
Carbohydrates: 26.3g
Fiber: <1g
Sugar: 16.8g
Protein: 1.8g