Tuesday, July 8, 2014

Lemon Poppy Seed Cake with Raspberry Filling

For my mom's birthday she had mentioned she wanted to try the cake I made for New Years but I hadn't gotten an opportunity to make one for her until now! This one didn't turn out as pretty as my New Years one but was just as tasty!

Here is the recipe for this delicious cake, adapted from here

Lemon Poppy Seed Cakes with Raspberry Curd Filling
Ingredients:
For the cake:
2 1/3 cups cake flour
2 3/4 tsp. baking powder
1/4 tsp. salt
1 1/2 tbsp. poppy seeds
5 large egg whites, at room temperature
1/4 tsp. cream of tartar
1 1/2 cups sugar
2 tbsp. finely grated lemon zest
12 tsbp. unsalted butter, at room temperature
1 cup whole milk
For the raspberry curd: (can be made ahead of time)
8 tbsp. unsalted butter
1 pint ripe raspberries or 1 12-oz. package frozen raspberries, thawed
5 large egg yolks, lightly beaten
3/4 cup sugar
Pinch of salt
2-3 tsp. fresh lemon juice
For the frosting: 
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Fresh raspberries, for garnish 
Directions: 
To make the cake, position a rack in the middle of the oven and preheat the oven to 350 degrees F.  Butter and flour three (or one three times) 9″ cake pans.  Whisk together the flour, baking powder, salt, and poppy seeds in a bowl; set aside.   In the clean, dry bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.  Add the cream of tartar and increase the speed to medium-high.  Beat just until stiff peaks form when the whisk is lifted.  Transfer the egg whites to a separate bowl, clean the mixer bowl and reattach it with the paddle attachment.
Add the butter to the mixer bowl and beat on medium speed until smooth.  Gradually add the sugar and beat until incorporated.  Mix in the lemon zest.  Beat the mixture on medium-high speed until light and fluffy.  Add 1/4 cup of the milk and beat until just blended.  Reduce the speed to low and add the flour mixture alternately with the remaining milk in three batches, beginning and ending with the flour, scraping down the sides of the bowl as necessary.  Beat until just blended.  Using a rubber spatula, fold one quarter of the egg whites into the batter, being careful not to deflate the mixture.  Once incorporated, add in the rest of the whites and gently fold in until well combined.
Pour the batter into the prepared pan and bake until golden and a toothpick inserted in the center comes out clean, about 24-26 minutes.  Cool the cakes in the pans on a wire rack for 10 minutes.  Run a thin knife around the outside of pans and gently turn the cakes out.  Allow to cool completely.
To make the raspberry curd, melt the butter in a large saucepan over medium heat.  Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries.  Stir frequently at first and then constantly at the end, until thickened, about 10 minutes.  Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible.  Cool to room temperature; the curd will continue to thicken as it cools.  Stir in lemon juice to taste.  Cover and refrigerate until ready to serve.
Layer the cakes with the cooled raspberry curd, you may want to cut the ‘crust’ off for a more fluffy outcome.  Once layered, allow the assembled cakes to cool in the refrigerator to help them set.  In the meantime, make the frosting.  
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cake as desired.  Garnish with fresh raspberries as desired. 
Yum! Obviously I wasn't able to follow all of the directions, my strainer has gone missing so I had raspberry curd all up in my frosting! But it was still delicious!

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