Light veg. oil spray
5 Apricot halves (from 8 1/4
– oz. can)
1 c Cake flour, sifted
2 tb Poppy Seeds
1 ts Baking Powder
1/4 ts Salt
1 c Granulated sugar
Whites of 5 large eggs at
– room temperature
2 tb Fresh squeezed lemon juice
1 c Confectioner’s sugar
1. Heat oven to 350 degrees. Spray the interior of a 10″ bundt pan
once lightly with the vegetable oil spray. 2. Puree the apricot
halves to a smooth consistency in a food processor or blender.
(Should yeild about 3 rounded Tbs.) in a bowl, stir together the
flour, poppy seeds, baking powder and salt until well combined. 3.
Transfer the apricot puree to a large mixing bowl. Turn the mixer to
med.-high and graduall ad 3/4 cup of the granulated sugar, producing
a thick, pale mixture that resembles beaten egg yolk. Turn the mixer
to low and add 1/4 cup of water and vanilla. Gradually add the flour
mixture, continuing to beat until incorporated. 4. Using clean
beaters, beat the egg whates at medium-high speed until thick.
Gradually add the remaining 1/4 cup of sugar, beating until stiff
peaks form and the meringue looks glossy. 5. Stir 1/3 of the meringue
mixture into the batter to lighten it, then fold in the remainder.
Pour batter into bundt pan. Place in the oven and bake until a
tester comes out clean and the center of the cake springs back to the
touch. (about 25 min.) Transfer to a rack and cool for 30 to 40
minutes. 6. In a small bowl, make a glaze by whisking together the
lemon juice and confectioner’s sugar. Set aside for 5 min. Remove
cake from the pan, place on rack over pan and spoon glaze over cake.
If desired, garnish each serving with sliced apricots.
[0.4 gram of fat/serving]
from “Just Desserts: secret to fat-free-eating lies in substitution”
Chicago Tribune Magazine, April 25, 1993.
posted by Bud Cloyd
Yields
12 servings