LEMON POPPYSEED CAKE WITH FRUIT COMPOTE

Lemon PoppySeed Cake with Fruit Compote image

Provided by Jamallah Bergman @pmyodb1

Categories Cakes

Number Of Ingredients 19

1 1/4 cup(s) all purpose flour
2/3 cup(s) sugar
1/2 cup(s) cornstarch
1 tablespoon(s) poppyseeds
2 1/4 teaspoon(s) baking powder
1 teaspoon(s) salt
2 tablespoon(s) butter
1 cup(s) skim milk
2 teaspoon(s) freshly grated lemon zest
1 1/2 teaspoon(s) vanilla
1 large egg
- fruit compote
FRUIT COMPOTE
1/2 cup(s) water
1/2 cup(s) sugar
2 tablespoon(s) fresh lemon juice
1 tablespoon(s) fresh thyme leaves
1 teaspoon(s) vanilla
4 cup(s) seasonal fruit

Steps:

Have ready fruit compote. To make fruit compote: In a small saucepan bring water with sugar,lemon juice,and thyme to a boil, stirring occasionally, and boil until sugar is dissolved. Cool syrup to room temp and stir in vanilla. In bowl combine fruit and syrup and chill until cold. (Compote may be made 4 hours ahead and chilled, covered) Makes about 4 cups
Preheat oven to 350. and grease and flour an 8x2 inch cake pan, knocking out excess flour.
In a bowl whisk together flour,sugar,cornstarch,poppyseeds,baking powder, and salt and with fingers blend in butter until incorporated. In a large measuring cup lightly beat together milk,zest and vanilla and egg.
Stir milk mixture into flour mixture until just blended and pour batter into pan. Bake cake 35 minutes or until a tester comes out clean. Remove cake from pan and cool on rack.