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This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the Sugar in the lemon syrup.
- by Times food stylists
- Makes 8 servings.
- ⅔ cup non-fat milk
- 2 tbsp poppy seeds
- 1 jar (4-ounce) baby food pear purée
- 1 egg white, lightly beaten
- ¾ tsp vanilla
- grated zest of 2 lemons
- 1⅓ cup cake flour
- 1 cup sugar
- 1 tsp baking powder
- ¼ cup lemon juice
- ½ pint raspberries
- 2 kiwi fruits, peeled and cut into thin wedges
- 10 small papaya balls
- lemon zest rose, optional
- lemon leaves, optional
- Combine non-fat milk and poppy seeds in a bowl.
- Let stand about 15 minutes.
- Stir in pear purée, egg white, vanilla and lemon zest.
- Sift together cake flour, ¾ cup sugar and baking powder in another bowl.
- Stir nonfat milk mixture just until blended.
- Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray.
- Bake at 375°F.
- About 20 minutes or until cake tests done in the center.
- Let cool in pan 5 minutes.
- Loosen edges and turn out onto wire rack with wax paper underneath.
- Combine remaining ¼ cup sugar and lemon juice in small sauce pan.
- Heat to boiling.
- Simmer about 1 minute or until syrup is clear.
- Brush syrup over top and sides of cake while cake is still warm.
- Place cake on serving platter.
- Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake.
- Garnish center with lemon rose and several lemon leaves, if available.
Nutritional information Edit
Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1.2 grams fiber.