bgarrett@UCSD.EDU (Brett Garrett) (06/13/91)
In article <1991Jun11.161055.10774@mthvax.cs.miami.edu>, pam@augeas.cs.athabascau.ca (Pam Haukenfrers) writes: > Believe it or not...I have about 10 cookbooks and not one has a recipe > for poppy seed cake. Can anyone help? This recipe was printed about a year ago in the newsletter of the Ocean Beach (San Diego) People's Food Co-op. I made it last week, and enjoyed it... since I don't eat dairy products, I frosted it with a mixture of 1/2 pound tofu blended in a blender with 1/4 cup margarine and maple syrup, vanilla and lemon juice to taste. By the way, I think it would be better with slightly fewer poppyseeds... LEMON POPPYSEED CAKE 3/4 cup poppy seeds 1/3 cup lemon juice grated peels of 3 lemons 3/4 cup apple juice 3/4 cup (canola) oil 3/4 cup (pure) maple syrup 3 cups whole wheat pastry flour (I'm sure white flour is fine) 1 1/2 tsp baking soda 3/4 tsp sea salt (or regular salt) Mix dry ingredients. Mix wet ingredients. Fold gently together. Pour into greased and floured 13 x 9 x 2 inch pan. Bake in preheated 350 degree (F) oven for 1/2 hour or until toothpick comes clean. This is a light, not too sweet lemon cake with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is, or frost with cream cheese/honey icing for a richer experience. Brett Garrett bgarrett@ucsd.edu