“It’s a new version of an old cake with an apple sauce and a healthier side – low fat.”

INGREDIENTS   

3 tbsp. poppy seeds
1/2 cup fat-free milk
2 tsp. grated lemon peel
1-1/4 cups granulated sugar, divided
1/3 cup vegetable oil
1/3 cup plain fat-free yogurt
1/3 cup unsweetened applesauce
1 large egg
2 tsp. vanilla extract
2 cups plus 2 tablespoons cake flour (not self-rising)
1-1/8 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
3 large egg whites
1/8 tsp. cream of tartar
   Confectioners’ sugar for garnish

DIRECTIONS 

• Grind the poppy seeds in spice mill, coffee grinder or blender, scraping sides, until ground fine.
• Transfer to small saucepan with milk and lemon peel.
• Bring just to boil over high heat, stirring once.
• Remove from heat and let stand at least 1 hour or up to 4 hours.
• Heat the oven to 350 degrees F.
• Coat 8-cup Bundt pan with vegetable cooking spray or Bakers Secret (flour is included).
• Coat with flour if you used the cooking spray; tap out excess.
• Combine 1 cup of the granulated sugar, the oil, yogurt, applesauce, whole egg, vanilla and poppy-seed mixture in large bowl; Do not stir. Set aside.
• Sift cake flour, baking powder, baking soda and salt in medium bowl.
• Beat egg whites and cream of tartar in another large bowl on medium speed of electric mixer until foamy.
• Gradually beat in remaining 1/4 cup granulated sugar to stiff peaks.
• Beat poppy-seed mixture until blended.
• Gradually beat in dry ingredients at low speed; Fold in egg whites.
• Spoon into prepared pan.
• Bake the cake for 45 minutes in a Bundt pan, 60 minutes for tube pan or until toothpick inserted in center comes out clean.
• Cool on wire rack for 10 minutes.
• Remove from pan and cool.
• Sift confectioners’ sugar on top.