Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Friday, December 24, 2010

Lemon-Poppy Seed Poundcake.

I made this poundcake to take to a couple of friends during Christmas... but only one of the mini loaves actually made it out to them. Why? Anything that happens at my house that is crazy can usually be related back to Coco. While cutely bowed, labeled and wrapped in saran wrap... she got a hold of them with her little fists and squeezed the crud outta them. Sigh. At least I got a picture before all that happened... and the remainder friends that had to settle for some granola got a kick out of it. "That sounds like her!" They'd say. So Shayne and I enjoyed the crumbled loafs. They were awesome, crumpled and all.

But... at the sole house that the lone loaf safely made it to, Matt & Mandy's... I told Matt that it was vegan and he said, "Really? It is? I'm sold, I cold be vegan if I can eat this." Whether he was teasing me or just making me feel good is still to be decided. But, he did eat like half the loaf while I was standing there... that's a good sign.

There are 2 different glazes... Alicia couldn't decide between the 2 to put in her book so she did both. One is "sweet, glossy, and elegant while the other is fruity and colorful."

Lemon-Poppy Seed Poundcake

1 cup whole wheat pastry flour
1 cup all-purpose flour
1/3 cup maple sugar
2 teaspoon egg replacer
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup soy, rice or nut milk
1/4 cup fresh lemon juice
1/2 cup safflower oil (i used coconut)
1/2 cup maple syrup
1 teaspoon lemon extract
2 tablespoons poppy seeds

lemon maple glaze
1/2 cup maple syrup
1/2 cup lemon juice
2 teaspoons kuzu, diluted in a bit of cold water

berry glaze
1 bag frozen berries, thawed
maple syrup to taste
vanilla to taste

Preheat the oven to 350*F. Oil the pans (you can use 3 mini loaf pans, a muffin tin, or 4 mini bundt pans).

Combine the flours, sugar, egg replacer, baking powder, baking soda, and salt. In a separate bowl, combine the milk with the lemon juice and set aside for a few minutes; it will look curdled. Whisk in the oil, syrup, and lemon extract. Add the wet ingredients to the dry ingredients, and stir just until combined. Fold in the poppy seeds.

Pour the batter into the prepared pans, and bake for 15 to 25 minutes (mini loafs and muffins take about 15 to 18 minutes; loaf and bundt pans take 20 to 25 minutes) or until a toothpick inserted in the center comes out clean. Cool the cake completely in the pans on a baking rack.

If using the lemon maple glaze, combine the syrup and lemon juice in a saucepan over medium heat. Stir in the diluted kuzu, and continue stirring until the glaze comes to a boil. Simmer for 1 minutes. Drizzle over the cake, and serve.

If using the berry glaze, whiz the berries in a blender with the syrup and vanilla extract to taste. Drizzle over the cake, and serve.

Alicia Silverstone
page 188

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