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Home / Lemon Poppy Seed Cake w/ Lemon Glaze

Lemon Poppy Seed Cake w/ Lemon Glaze

Lemon Poppy Seed Cake w/ Lemon Glaze

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner/Intermediate

  • Components Of Recipe
  • Lemon Poppy Seed Cake
  • Lemon Glaze

Lemon Poppy Seed Cake

110g (3.9oz)
36g (1.3oz)
36g (1.3oz)
7g (0.2oz)
90g (3.2oz)
100g (3.5oz)
20g (0.7oz)

Method of Preparation

  1. In a heavy saucepan, cook the butter to noisette, whisking occasionally. Reserve warm.
  2. Meanwhile, combine the dry ingredients.
  3. In a large mixing bowl, manually whip egg whites just until frothy and yellow color dissipates. Whisk in almond flour mixture.
  4. Slowly whisk in the warm beurre noisette and ensuring complete emulsification. Chill, freeze or use after sufficient resting period.
  5. Pipe the batter into a round disc silicone mold and bake at 176°C/350°F for 12-15 minutes or until done.
  6. Once the cakes are baked, allow to cool completely before glazing.

Lemon Glaze

250g (8.8oz)
55g (1.9oz)
15g (0.5oz)
as needed

Method of Preparation

  1. Mix together all ingredients.
  2. Glaze the cakes once cooled and allow too set slightly before serving.
  3. Garnish with a dehydrated lemon chip.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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