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POPPYCAKE - A light, delicate cake
I got this recipe from my mom. I'm not sure where she got
it.
225 g butter or margarine
300 g sugar
250 g flour (sift before measuring)
5 ml baking soda
10 ml baking powder
250 ml buttermilk
60 g poppy seeds
5 ml almond extract (or vanilla extract)
4 eggs (separated)
50 g brown sugar
5 ml cinnamon
(1) Soak poppyseed in the buttermilk for 15 minutes.
(2) Cream together butter and sugar. Add yolks to
creamed mixture. Add almond extract or vanilla.
(3) Add dry ingredients alternately with buttermilk
mixture, a little at a time.
(4) Beat egg whites very stiff as for angel food.
Fold egg whites into mixture.
(5) Pour half of this batter mixture into well-greased
Bundt pan.
(6) Sprinkle with a mixture of 50 g brown sugar and 5
ml cinnamon.
(7) Pour in remaining batter.
(8) Bake at 175 deg. C for 1 hour.
(9) Cool and invert onto serving dish, then remove
Bundt pan.
When folding in egg whites, be gentle. Lift and turn the
batter instead of using a stirring motion. Don't worry if a
little bit of egg white remains unmixed; the egg whites will
collapse if you mix it too much.
I have tried both vanilla and almond extracts with this
recipe, and prefer the former.
Difficulty: easy to moderate (folding the beaten eggwhites
into the batter takes some skill). Time: 30 minutes
preparation, 1 hour cooking, 1 hour cooling. Precision:
Measure carefully.
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."
{amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff
| Last modified: 9 May 2006 | 27 hits in May 2012 |