Yield: 12 Servings
|1½ cup||All purpose-flour|
|1½ cup||Cake flour; sifted|
|2 teaspoons||Baking powder|
|1 teaspoon||Baking soda|
|1½ cup||Unsweetened applesauce|
|1 tablespoon||Vegetable oil; *note|
|3 tablespoons||Freshly squeezed lemon juice|
|1 tablespoon||Grated lemon rind|
|4||Egg whites; at room temperature|
|¼ cup||Poppy seeds|
Yield: 1 cake - 12 portions Source: The Pyramid Cookbook, Pat Baird (pg.
*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.
Preheat oven to 350 degrees F. Spray a 10-cup bundt pan with nonstick cooking spray. Set aside.
In a large bowl whisk together the flours, 1 cup of the sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl whisk together the applesauce, oil, lemon juice, and lemon rind until blended.
In another medium bowl, using an electric mixer on high speed, beat the egg whites until foamy and almost double in volume. Slowly beat in the remaining ½ cup of sugar until whites form soft peaks.
Make a well in the center of the flour mixture. Pour in the applesauce mixture, and stir until just combined. Mixture will be quite thick. Stir about ¼ of the egg whites into the batter, gently fold remaining egg whites into the batter and fold in poppy seeds. Pour batter into prepared pan; shake gently to distribute batter evenly.
Bake 35 minutes, or until a tester inserted in center comes out clean. Cool in pan on a wire rack for 5 minutes; turn onto rack to finish cooling.
Glaze: I dribbled the cooled cake with a glaze of 3 TB fresh squeezed lemon juice, 1 TB frozen orange juice concentrate and about ½ cup of confectioners sugar (or more - enough to make a pourable glaze).
Pyramid equivalent: 1¼ breads, ¼ fruit Per serving not counting the glaze: Calories 151, Fat 2.7g, CFF 16%, Carbo 27g, Protein 4.5g, Sodium 319mg, Calcium 106g .
Posted to JEWISH-FOOD digest Volume 98 #020 by "Natalie Frankel" <Natalie.Frankel@...> on Jan 10, 1998