Line a 9 inch form pan with a piece of wax or parchment paper buttered on both sides. Preheat the oven to 350 degrees F.
Combine and mix well with an electric hand or stand mixer:
1/4 c + 1T olive oil **
5.5 oz sugar
When well mixed, gradually beat in:
1/2 c "egg product" (or 2 eggs)
1/2 t vanilla
3/4 c - 1 T orange juice ***
Zest of one orange (optional)
Then add together and mix:
6.0 oz flour**
1 1/2 t baking powder
1/2 t baking soda
Finally, mix in by hand:
1/3 c poppy seeds
Before adding the poppy seeds, I often transfer the batter from the blender into the bowl in which I weighed the dry ingredients. This makes it much easier to capture the most poppy seeds.
(photo, left: glazed cake with vanilla frozen non-fat yogurt, orange olive oil and rosemary)
When the cake has cooled, using a long toothpick or small metal skewer prick holes in it 1/2 inches apart and brush the following glaze evenly over the top and around the sides.
In a small sauce pan, combine:
2 T orange juice
2 T sugar
Simmer gently for 3 to 5 minutes, stirring occasionally, until a light syrup forms.
* pages 555-559
** 21 August Revision: The current recipe has less olive oil and more orange juice resulting in a lighter, less dense cake (photo at left) than the cake made with the previous recipe which called for 1/2 c olive oil and 1/2 c orange juice.
Reviewed 5/11/17
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