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.
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
10 Servings
