Recipe - Vegetarian Lasagne (Dairy)

Three fourths cup Sunflower seed oil
1 cup Demerara sugar
4 Eggs
One fourth cup Milk
2 teaspoon Vanilla
2 cup Pastry flour, unbleached
1 teaspoon Baking powder
One half teaspoon Salt
One fourth cup Poppyseeds
One fourth cup Lemon zest

GLAZE
One half cup Demerara sugar
One half cup Lemon juice, fresh
1/8 cup 1" x 1/8" lemon zest
slivers; garnish

1. In electric mixer; blend oil, 1 cup demarara sugar ( substitute
granulated sugar plus a little molasses) and eggs. Add milk and vanilla.
Blend.

2. Sift flour, baking powder together. Add salt and poppy seeds. On low
speed add dry ingredients to wet and blend just until combined.

3. Fold in lemon zest by hand. Pour batter into an oiled 6 to 8 cup bundt
pan. Bake in a 350F oven for 40 to 50 minutes or until done.

4. To make glaze, combine the One half cup demarara sugar and lemon juice. Heat,
stirring until sugar is just dissolved.

5. Remove cake from oven, cool 10 minutes then invert onto plate. Using a
fork, poke holes over entire surface of cake and carefull pour on the
glaze. Let soak before serving. Decorate with slivers of lemon zest. Makes
8 to 10 servings.

The Lemon Poppyseed Cake at The Vegetarian Restaurant ( 4 Dundonald St.,
Toronto, (416) 9619522 is "absolutely enjoyable and I am hoping you can
publish their version of this classic cake for me".

"We are pleased to share this recipe and suspect the request came because
the cake is unusually moist and has a wonderful strong lemon flavour", says
Susan Stachyra, who manages the bakeshop where desserts for the downtown
restaurant and The West End Vegetarian Restaurant are turned out. Before
getting into the baking business 1 One half years ago, the former school teacher
from North Bay, Ontario says that baking was a hobby. Typed into Meal
Master format by Eric Decker March 19, 1994.

Editor's note: If there is any way humanly possible: use real demerara
sugar. Take my word for it, it is near impossible to duplicate it by adding
molasses to granulated sugar. It looks okay but the flavour just is NOT
right for the purist.

Posted to MMRecipes Digest V4 #206 by roy@indy.net (Roy) on Aug 7, 1997