Ingredientes para Molly Katzen's Moosewood Restaurant's Ukrainian Poppy Seed Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Unbleached Flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Poppy Seed
- 1 cup milk
- Vanilla Extract
- Fresh Lemon Juice
- Zest of 1 lemon
- Orange Juice
- Dry Sherry
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Cómo preparar Molly Katzen's Moosewood Restaurant's Ukrainian Poppy Seed Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch tube or bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a small bowl, combine 1 cup poppy seeds and 1 cup milk.
- Gradually add the dry ingredients to the wet ingredients, alternating with the poppy seed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and the zest of 1 lemon.
- Pour batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Optional Orange Glaze: While the cake cools, prepare the glaze by combining ½ cup granulated sugar, ¼ cup water, 2 tablespoons orange juice, and 1 tablespoon lemon juice in a small saucepan. Bring to a boil, then reduce heat and simmer for 3 minutes, or until slightly thickened. Pour glaze over the completely cooled cake.
- Dust with powdered sugar if omitting the orange glaze.
Nutrition Information (Approximate per serving)
Sodium
229 g
Sugar
916g
Fat
660g
Carbs
155g
