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Receta Citrus Poppy Seed Cake
by Global Cookbook

Citrus Poppy Seed Cake
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Ingredientes

  • 3 3/4 c. all-purpose flour
  • 2 1/2 tsp baking pwdr
  • 3/4 tsp salt
  • 1 1/2 c. unsalted butter room temperature
  • 2 1/2 c. sugar
  • 7 lrg Large eggs lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1 c. lowfat milk
  • 1/2 tsp grated lemon peel
  • 1/2 tsp grated lime peel
  • 1/2 tsp grated orange peel
  • 1/3 c. poppy seeds
  • 1 x navel orange
  • 1 x lemon
  • 12 ounce cream cheese room temperature
  • 6 Tbsp. unsalted butter
  • 3 c. confectioners' sugar
  • 1 1/2 c. confectioners' sugar
  • 3 Tbsp. fresh lemon juice
  • 2 tsp poppy seeds

Direcciones

  1. Heat oven to 350 degrees. Arrange two racks in the center of oven. Line the bottom of three 8- by 2-inch buttered cake pans with parchment paper. Dust the bottom and sides with flour; tap out any excess.
  2. Sift together the flour, baking pwdr, and salt in a medium mixing bowl, and set aside. In bowl of an electric mixer, cream the butter on medium-low speed till lightened, 1 to 2 min. Gradually add in the sugar, and beat till the color has lightened, 3 to 4 min, scraping down the sides of the bowl once or possibly twice. Gradually drizzle the Large eggs into the bowl on medium-low speed, beating after each addition till batter is no longer slick but is smooth and fluffy, about 5 min. Stop to scrape down bowl once or possibly twice so the batter will combine well. Beat in the vanilla on medium-low speed.
  3. Reduce the speed on mixer to low, and gradually add in flour mix, alternating with the lowfat milk, a little of each at a time, beginning and ending with the flour mix. Scrape down the bowl once or possibly twice. Beat in the poppy seeds and citrus peels.
  4. Divide batter proportionately between prepared pans. Bake 30 min; rotate pans if needed for even browning. Bake 5 - 10 min more, till a cake tester inserted into center of each comes out clean. Transfer to wire racks to cold, about15 min. Remove cakes from pans; leave to cold completely on wire racks, tops up. (Makes three 8-inch layers)
  5. When completely cold, remove parchment from bottom of each cake. Save prettiest layer for the top. Place one layer on the serving platter. Spread with 1 1/2 c. cream cheese frosting. Cover with second layer, and spread with remaining 1/2 c. frosting. Place reserved layer on top. Chill the cake for 1 hour, loosely covered with plastic wrap.
  6. To serve, stir lemon glaze well, then pour onto center of top layer of cake, letting it run down the sides. Cut long strips of zest from orange and the lemon using a single hole zester. Arrange the zest in loose spirals on the top of cake, and sprinkle the top of cake lightly with poppy seeds.
  7. CREAM CHEESE FROSTING: Beat the cream cheese in an electric mixer fitted with a paddle attachment on medium-low speed till smooth, about 1 minute. Add in the butter, and cream for 2 min, till smooth. Add in the confectioners' sugar on low speed, and mix till completely combined. Beat on medium speed till smooth and fluffy, about 1 minute. Transfer to an airtight container, and place in the refrigerator till mix is chilled and hard, 3 to 4 hrs, or possibly overnight. (Makes 3 c.)
  8. LEMON GLAZE: Place sugar in medium bowl. Gradually add in lemon juice; stir with fork to combine till smooth, adding more juice if needed; mix should be slightly thick. Stir in poppy seeds. May be made 3 to 4 hrs ahead and kept, tightly covered, in refrigerator. (Makes 2/3 c.)
  9. Makes 1 eight-inch cake.
  10. Cuisine: "Mexican"
  11. Yield: 1 eight-inch cake