VICTORIAN CITRUS GLAZED POPPY SEED CAKE

Victorian Citrus Glazed Poppy Seed Cake image

Provided by BecR2400

Categories Dessert

Time 1h40m

Yield 1 bundt or 10-inch tube cake, 10 serving(s)

Number Of Ingredients 16

Previous Next

1/2 cup dark poppy seed
1/2 cup milk
3/4 lb unsalted butter, softened
1 1/2 cups granulated sugar
2 tablespoons brandy
2 tablespoons grated lime rind
1 tablespoon grated orange rind
1 teaspoon dried lavender, powder (optional)
8 eggs, separated, at room temperature
2 cups sifted cake flour
1/4 teaspoon salt
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons brandy
1/3 cup superfine sugar
fresh organic lavender flowers (or roses, for garnish)

Steps:

Soak the poppy seeds in the milk for 4 hours or more. Rinse the seeds under cold running water, and then drain well.
Preheat the oven to 350 degrees F. Grease and flour a Bundt pan or a 10-inch tube pan.
Cream the butter and gradually beat in 1 1/4 cups granulated sugar. Beat in the brandy, grated lime and orange rinds, lavender powder and poppy seeds. Add the egg yolks, one at a time, beating well after each addition.
Continue beating for about 5 minutes, or until the mixture is very light and creamy.
In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup granulated sugar and beat until the peaks are stiff but not dry.
Sift the flour and salt over the egg yolk mixture a third at a time, folding in after each addition. Gently fold in a quarter of the egg whites; then fold in the rest.
Pour the batter carefully into the prepared pan. Bake 1 hour, or until a toothpick comes out clean when tested in the center. If you like a tangy cake,make a syrup by combining the lime juice and orange juice (and brandy!) in a glass measuring cup; stir in the superfine sugar until it has completely dissolved.
Immediately upon removing from the oven, prick the top of the cake with a long-tined fork or thin skewer and pour the citrus-brandy syrup all over the top to cover it completely. Allow syrup to soak in and let stand until cool, about 1 hour, before removing pan. Place cake on serving platter and garnish with sprigs of fresh edible flowers.

Nutrition Facts : Calories 608.5, Fat 35, SaturatedFat 19.4, Cholesterol 223.7, Sodium 127.7, Carbohydrate 62.2, Fiber 1.9, Sugar 37.7, Protein 9.3