Here is a modern approach to a classic lemon poppy seed cake.  Its probably more presentation than technique here.  Really just the basics presented in a non traditional way.  I really like the cake here it is really moist and turns out light as well.  This is a surprisingly light dessert that is great for the winter citrus season.   This is one of my wife's favorite desserts.  Anything with lemon and meringue and she is sold.  So I'm glad we a great crop of meyer lemons this year.  Here is the recipe I hope you enjoy it.

Lemon poppy seed cake
1 1/4 cup cake four
3/4 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
3 eggs plus 1 egg white
1 tsp vanilla bean paste
7 tbsp butter melted
1/4 cup lemon juice
1 lemon zest
1 tbsp poppyseed 

Lemon yogurt sorbet
1 1/2 cup water
1 cup sugar
3/4 cup glucose
2 tbsp milk powder
3 1/2 cup yogurt
6 tbsp lemon juice
1/4 tsp of salt 

Lemon Curd
1/2 cup lemon juice
2 tsp zest
1/2 cup of sugar
3 eggs
1 stick of butter 

Swiss Meringue
1/2 cup of egg whites
3/4 cup of sugar 

Honey to drizzle and Ginger lemon cookies crumbled (tates)

Mint and borage 

For the Meyer Poppy Seed Cake

In a mixing bowl add dry ingredients and mix well.  In another mixing bowl add wet ingredients and mix well.  Then combine wet and dry ingredients together until a smooth batter is formed. Bake at 375 for 10-15 min depending on what molds you use ( I doubled the batch and  poured the majority of the batter on a half sheet pan and baked it, the rest I filled these tiny bundt shape molds that I had)  Bake until a cake tester comes out clean.  Set aside to cool completely

For the Meyer Lemon Yogurt Sorbet,

Place water, sugar, glucose and milk powder in a pot and bring to a boil or until all the sugar has dissolved.  Pour that into a bowl fitted within a ice bath to cool.  Once cooled add yogurt, lemon juice, and a pinch of salt.  Blend with a hand blender to mix well.  Then place back in the ice bath or refrigerator for another 30 minutes to make sure it is very cold.  Then put into your ice cream maker.  Once done put into a container and place in the freezer.  

For the Meringue

In mixing bowl heat egg whites and sugar over water bath until it reaches 160 F. Then immediately place in a stand mixer and whip for 5 minutes or until cool.  Put the meringue in pastry bag with a basket weave tip.  Set aside.

For the Lemon Curd

Place all the ingredients into a small sauce pot and turn on medium low heat.  Whisking continually until the curd starts to thicken.  Should take about 10 minutes or so.  Strain into a bowl and place in the refrigerator to cool down.   After its cool place into a squeeze bottle or pastry bag.

To finish,

Take a round cutter and cut rounds out of the poppy seed cake both small and big.  Then place on the plate.  Add meringue and curd to the plate both on top and around the cake.  Torch the meringue.  Take cookies and crumble and place on the plate.  Get a scoop of the lemon yogurt sorbet, drizzle with honey and then place on the plate.  Finish with mint and borage.  Serve and enojoy!

Comment