Esta es una exhibición prevé de cómo se va ver la receta de 'Lowfat Lemon Poppy Bundt Cake' imprimido.

Receta Lowfat Lemon Poppy Bundt Cake
by Global Cookbook

Lowfat Lemon Poppy Bundt Cake
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 12

Ingredientes

  • 1 1/2 c. All purpose-flour
  • 1 1/2 c. Cake flour, sifted
  • 1 1/2 c. Sugar
  • 2 tsp Baking pwdr
  • 1 tsp Baking soda
  • 3/4 tsp Salt
  • 1 1/2 c. Unsweetened applesauce
  • 1 Tbsp. Vegetable oil, *note
  • 3 Tbsp. Freshly squeezed lemon juice
  • 1 Tbsp. Grated lemon rind
  • 4 x Egg whites, at room temperature
  • 1/4 c. Poppy seeds

Direcciones

  1. Yield: 1 cake - 12 portions
  3. note: recipe called for 3 TB of oil. If you use the glaze (see below), you could probably leave it out. The glaze added a good amount of additional moisture to the cake.
  4. Preheat oven to 350 degrees F. Spray a 10-c. bundt pan with nonstick cooking spray. Set aside.
  5. In a large bowl whisk together the flours, 1 c. of the sugar, baking pwdr, baking soda, and salt. Set aside.
  6. In a medium bowl whisk together the applesauce, oil, lemon juice, and lemon rind till blended.
  7. In another medium bowl, using an electric mixer on high speed, beat the egg whites till foamy and almost double in volume. Slowly beat in the remaining 1/2 c. of sugar till whites form soft peaks.
  8. Make a well in the center of the flour mix. Pour in the applesauce mix, and stir till just combined. Mix will be quite thick. Stir about 1/4 of the egg whites into the batter, gently fold remaining egg whites into the batter and mix in poppy seeds. Pour batter into prepared pan; shake gently to distribute batter proportionately.
  9. Bake 35 min, or possibly till a tester inserted in center comes out clean. Cold in pan on a wire rack for 5 min; turn onto rack to finish cooling.
  10. Glaze: I dribbled the cooled cake with a glaze of 3 TB fresh squeezed lemon juice, 1 TB frzn orange juice concentrate and about 1/2 c. of confectioners sugar (or possibly more - sufficient to make a pourable glaze).
  11. Pyramid equivalent: 1 1/4 breads, 1/4 fruit