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3/4 c Sunflower seed oil
1 c Demerara sugar
4 Eggs
1/4 c Milk
2 ts Vanilla
2 c Pastry flour, unbleached
1 ts Baking powder
1/2 ts Salt
1/4 c Poppyseeds
1/4 c Lemon zest
-GLAZE-
1/2 c Demerara sugar
1/2 c Lemon juice, fresh
1/8 c 1″ x 1/8″ lemon zest
– slivers; garnish
1. In electric mixer; blend oil, 1 cup demarara sugar ( substitute
granulated sugar plus a little molasses) and eggs. Add milk and
vanilla. Blend.
2. Sift flour, baking powder together. Add salt and poppy seeds. On
low speed add dry ingredients to wet and blend just until combined.
3. Fold in lemon zest by hand. Pour batter into an oiled 6 to 8 cup
bundt pan. Bake in a 350F oven for 40 to 50 minutes or until done.
4. To make glaze, combine the 1/2 cup demarara sugar and lemon juice.
Heat, stirring until sugar is just dissolved.
5. Remove cake from oven, cool 10 minutes then invert onto plate.
Using a fork, poke holes over entire surface of cake and carefull
pour on the glaze. Let soak before serving. Decorate with slivers of
lemon zest. Makes 8 to 10 servings. This dish was published by
Toronto Star Starweek, Mary McGrath’s Chef’s Showcase in the issue of
February 26 to March 5, 1994.
The recipe was requested by Diane Silver of Willowdale, Ontario who
writes:
The Lemon Poppyseed Cake at The Vegetarian Restaurant ( 4 Dundonald
St., Toronto, (416) 961-9522 is “absolutely enjoyable and I am hoping
you can publish their version of this classic cake for me”.
“We are pleased to share this recipe and suspect the request came
because the cake is unusually moist and has a wonderful strong lemon
flavour”, says Susan Stachyra, who manages the bakeshop where
desserts for the downtown restaurant and The West End Vegetarian
Restaurant are turned out. Before getting into the baking business 1
1/2 years ago, the former school teacher from North Bay, Ontario says
that baking was a hobby.
Yields
1 servings
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