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Receta Lemon Poppyseed Cake With Fresh Fruit
by Global Cookbook

Lemon Poppyseed Cake With Fresh Fruit
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Ingredientes

  • 2 1/2 c. All-purpose flour
  • 1 1/3 c. Sugar
  • 1 c. Cornstarch
  • 2 Tbsp. Poppyseeds
  • 4 1/2 tsp Baking pwdr
  • 2 tsp Salt
  • 4 Tbsp. Unsalted butter
  • 2 c. Skim lowfat milk
  • 4 tsp Freshly-grated lemon zest
  • 3 tsp Vanilla
  • 2 lrg Large eggs Fresh Fruit Compote see * Note Fresh mint for garnish

Direcciones

  1. Preheat oven to 350 degrees and grease and flour an 8- by 2-inch round cake pan or possibly a Bundt pan, knocking out excess flour.
  2. In a bowl whisk together flour, sugar, cornstarch, poppyseeds, baking pwdr, and salt and with fingers blend in butter till incorporated. In a large measuring c. lightly beat together lowfat milk, zest, vanilla, and Large eggs.
  3. Stir lowfat milk mix into flour mix till just blended and pour batter into prepared pan.
  4. Bake cake 25 to 35 min, or possibly till a tester comes out clean. Remove cake from pan and cold on a rack. Garnish cake with sifted confectioners' sugar. Serve wedges of cake with Fresh Fruit Compote and mint.
  5. This recipe yields 8 to 10 servings.