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Poppy Seed Chiffon Cake

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 slice 125g Total Servings: 12

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
440
Fat / Lipides
12 g
18%
Saturated / Saturé
2 g
10%
+ Trans / Trans
0g
Cholesterol / Cholestérol
155mg
51%
Sodium / Sodium
250mg
10%
Carbohydrate / Glucides
79g
26%
Fibre / Fibres
1g
4%
Sugars / Sucres
51g
Protein / Protéines
5g

5%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
2%
Calcium / Calcium
2%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
5%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 slice 125g Total Servings: 12

Amount Per Serving
Calories
440
Calories from Fat
108
% Daily Value *
Total Fat
12 g
18%
Saturated Fat
2 g
10%
+ Trans
0g
Cholesterol
155mg
51%
Sodium
250mg
10%
Total Carbohydrates
79g
26%
Fiber
1g
4%
Sugars
51g
Protein
5g

Vitamin A 5% • Vitamin C 0%
Calcium 2% • Iron 2%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 2%
* Based on a 2000 calorie diet


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Prep time

30 mins

Cook time

75 mins

Total time

225 mins

Ingredients

  • 2 cups Kinnikinnick All Purpose Flour Blend (400g)

  • 3 tsp baking powder (gluten free) (9g)

  • ¼ tsp baking soda (gluten free) (1g)

  • 1 tsp salt (5g)

  • ½ cup canola oil (102g)

  • 1 cup water (245g)

  • ½ cup poppy seeds (80g)

  • 1 ½ cup granulated sugar (315g)

  • 2 tsp pure vanilla extract (6g)

  • ½ tsp cream of tartar (2g)

  • 8 eggs (separated) (448g)




Directions

Preheat oven to 350°F (176 °C). In a medium bowl soak poppy seeds in water and let sit for 2 hours.


Combine Kinnikinnick All Purpose Flour Blend, Baking Soda, Baking Powder and salt. Sift ingredients twice and set aside.


In two separate bowls divide eggs. Beat egg yolks until light yellow in colour (double in volume). Slowly add sugar to egg yolks beat until combined. Set aside.


Beat egg whites until medium peak. Add cream of tartar and continue to beat egg whites until stiff peak. Set aside.


Create a well in the middle of flour mixture. Add canola oil and soaked poppy seeds. Fold in flour mixture until combined.


Fold in egg yolk mixture to flour mixture until combined. Fold in egg whites to flour mixture until combined.


Pour mixture into a bundt pan (8.5” wide/ 4.25 inches high). Bake at 350°F (176 °C) for 65-75 minutes or until cake is done.


Invert cake to cool. To remove from pan- Carefully run a pallet knife around edge of cake to loosen from pan.


Dust with icing sugar or finish with your favourite icing. Yields 1 cake/Serves 12


Icing: 2 cup icing sugar, 1 lemon (juice and zest). Mix icing sugar with lemon juice, add water to achieve desired consistency. Drizzle over cooled cake and garnish with lemon zest.

 

 

Tips & Variations

  • Serve with your favorite icing or drizzle.

  • Pan height required is important- You can expand the height of your pan by making a ring at the top out of parchment or foil. (8.5"wide/4.25 Inches high bundt pan with removable base- straight side.)

 

 

Stock up your pantry

All Purpose Flour Blend Retail Bulk

It's better in bulk. Gluten-free All Purpose Flour you can use as one-to-one replacement for regular flour in your favourite recipes. Perfect for gluten-free breads, desserts and savoury dishes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.
Weight: 4 x 454g/ 16oz.
Gross Wt 2.13 Kg, 4.69 lbs

Read More

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Read More

SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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