Lemon Poppy Seed Cake

lemon poppy seed cakeIngredients:
5 large eggs, separated, plus two large egg whites
1/4 tsp. salt
1/4 tsp. baking soda
1/2 c. sugar or honey
1 Tbsp. Vanilla, Peach or Sicilian Lemon White Balsamic
3/4 c. Lemon Olive Oil
1 c. all-purpose flour
2 Tbsp. poppy seeds
icing sugar and more poppy seeds for topping

Preheat oven to 350F. Whip the egg whites, salt, and baking soda to stiff peaks stage. Set aside. Mix together the egg yolks, sugar and Vanilla Balsamic. Whisk in the Lemon Olive Oil. Whisk in the flour. Gently fold egg whites into batter. Spray 10 one-cup ramekins with oil or muffin tins. Fill ramekins 2/3 full with batter. Bake on a baking sheet in center of oven for 35 to 40 minutes, until lightly brown and firm in center. Let cool and then invert onto serving plates. Serve frosted with a butter cream or cream cheese frosting and sliced fresh fruit or berries.

Note: We got creative and tried it this way, to make an impressively decadent dessert - or brunch feature! Omit the poppy seeds and then bake it in a cookie sheet. Cut into large rectangles or triangles and dip in an egg mixture, then fry like french toast. Top it with creme fraiche or flavoured yogurt, as well as a flavoured balsamic of your choice. Wow!

*Tested in a January Dessert/Chocolates cooking class. 

Print Friendly and PDF