Prep 30 mins
Cook 30 mins
I came across this recipe years ago from The Los Angeles Times Newspaper, have just found it again , will be making soon.
- 2⁄3 cup nonfat milk
- 2 tablespoons poppy seeds
- 1 (4 ounce) jar pear baby food (puree)
- 1 egg white (lightly beaten)
- 3⁄4 teaspoon vanilla
- 2 grated lemons, zest of
- 1 1⁄3 cups cake flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄4 cup lemon juice
- 1⁄2 pint raspberries
- 2 kiwi fruits (peeled and cut in thin wedges)
- papaya, 10 small balls
- lemon zest
- rose extract (optional)
- lemon leaves (optional)
- Combine nonfat milk and poppy seeds in a bowl.
- Let stand about 15 minutes.
- Stir in pear puree, egg white, vanilla and lemon zest.
- Sift together cake flour, 3/4 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 degrees 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 1/4 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.
Absolutely delicious and the presentation is beautiful. The cake is light and spongy with a delicate lemon taste. I used sliced strawberries vs. the kiwi; however, my hubby thought kiwi would be delicious as well. I will be serving this many times in the future as you can change out the fruit with raspberries, blueberries, etc. A little dollop of whipped cream would be great as you serve this cake, but not alot as you would not want to dilute the delicious lemon flavor. Made for PAC, 2011.