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ORANGE POPPYSEED POUND
CAKE
Makes 1 loaf
2/3 cup maple syrup
1/3 cup orange blossom honey
1 1/2
teaspoons orange extract
6 egg whites
2 whole eggs
1 cup applesauce
1 cup low-fat sour cream
2 tablespoons melted butter
2 1/3 cups
flour
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons
poppyseeds
1 teaspoon orange zest
Preheat oven to 350 degrees.
Line an 8-cup loaf pan with parchment paper and set aside.
Combine the
maple syrup, honey, orange extract, egg whites, whole eggs, applesauce, sour
cream and butter.
Beat until well combined and frothy.
Sift together
the flour, baking soda and salt. Stir in the poppyseds and orange zest.
Add
half the egg mixture and mix on low speed until dry ingredients are moist. Beat
for 1 minute, then gradually add the remaining egg mixture, beating constantly.
Pour the batter into the prepared pan and bake for about an hour, or until
a skewer comes out clean.
Cool in the pan for 10 minutes, then invert onto
a cake rack and peel off the paper.
Turn top side up and cool completely.
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