Tuesday, January 27, 2009
Coconut Poppy Seed Cake
I recently bought Nick Malgieri's Perfect Light Desserts book. Recipes included in this book are for cakes, cookies and pies, all made with without synthetic or artificial sweeteners or substitutes. This cake is fine crumbed, moist and the poppy seeds add a nice crunch to it. I have used Greek yogurt in this recipe ( Fage brand) which is widely available in most grocery stores. I prefer Greek yogurt because it is creamy and has a wonderful flavour. Traditional Greek yogurt is made from ewe's milk, but the ones mostly available in the USA are made from cow's milk.
You could also try other cake recipes - Tiger cake, Semolina Cake with candied blood oranges, apple spice cake, coconut cake with buttercream frosting.
Coconut Poppy Seed Cake - Nick Malgieri
1 cup all purpose flour
1/4 cup poppy seeds
3/4 cup sweetened shredded coconut - packed lightly
1 tsp baking powder
3 large eggs
3/4 cup sugar
1/2 cup vegetable oil
1/2 tsp salt
1 cup fat free yogurt -Greek style preferred
Butter and flour a 9 inch spring form pan.
Preheat oven to 350 degrees.
Sift flour and stir together poppy seeds, coconut, salt and baking powder and set aside.
I used a stand mixer to whisk eggs and sugar until light and pale. Pour in vegetable oil and whisk well for 2 minutes .
Using a spatula, fold in flour mixture in three stages and gently mix in the yogurt.
Pour batter into prepared spring form pan and bake for 30 to 40 minutes or until cake tester comes out clean. As you can see, they also make adorable little cakes.