Here’s an interesting recipe for poppy-seed cake. It’s especially suitable for people who avoid flour. It can also be dairy-free if one uses almond milk. Rice milk would probably be OK too.
FLOURLESS POPPY-SEED CAKE
10 tbsp (5 oz) butter or margarine, room temperature
5 egg yolks
½ cup cream, milk, or almond milk
2 tsp vanilla
2 cups poppy seed
¾ cup sugar, brown or white
pinch of salt
5 egg whites
Heat oven to 350 F. Prepare a 9 inch round pan by greasing lightly. A spring-form pan is best but a regular cake pan would work as well.
Put the first 4 ingredients in a blender. Blend well. Add the poppy seed about ¼ cup at a time, blending well after each addition. The idea is to get the poppy-seed somewhat ground up. They don't need to be completely ground.
Put the contents of the blender into a bowl, add the sugar, and mix well.
In a different bowl, beat the egg whites with pinch of salt until moderately stiff. (Make sure your beater is absolutely clean. Otherwise the egg whites won't beat.)
About ½ cup at a time, fold the egg whites into the contents of the first bowl. Fold just enough to get the egg whites evenly mixed in. Don't beat the batter.
Spread the batter evenly in the pan and bake until the cake is puffed and golden brown, 30 to 40 mins. Makes about 12 servings.
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