May 17, 2009
Meyer Lemon Poppy Seed Cake with Meyer Lemon Curd
It's been a couple of weeks since I've picked the last of the Meyer lemons from my tree. So far this season, besides making cake, I've also made sorbet, candied peels, curd, lemonade and meringue with them. Most of them were eaten right away without having gotten their pictures taken. :(
These pictures were actually taken the day after I made "Lemon Poppy Seed Cake with Meyer Lemon Mousse" recipe from Tartlette that she posted in January. I adapted the recipe by using Meyer Lemon for the cake as well. I served them for an after-dinner dessert and realized after everyone finished, I never took a single picture!! Has that ever happened to you?
So the next day, I still had cake scraps (from having cut 3-inch circles) from the sheet cake and used a smaller biscuit cutter (1.5-inch) to make these mini ones. They are just two pieces stacked together, the bottom brushed with some syrup and the top one cut out with a hole (like a donut) so I can spoon some Meyer lemon curd in it. I used Meyer Lemon curd here since whatever leftover mousse I made the day before were completely polished off by my boys (husband included!) .
Having also been inspired by Tartlette's awesome photographs, I got a little artsy here (haha). It's probably better I didn't get to take picture of the mousse since I don't think I can make it look as good as Tartlette's. :P
Meyer Lemon Poppy Seed Cake
adapted from Tartlette
1 1/2 cups all purpose flour
1 cup sugar
1 Tbsp. baking powder
1/4 tsp. salt
1/2 cup egg whites (about 3)
3/4 cup milk
1/4 cup Meyer lemon juice
grated zest of one Meyer lemon
1 Tbsp. poppy seeds
1 stick (8 oz.) butter, melted
Preheat oven to 300F.
Line a 9x13 inch pan with parchment paper, lightly spray with cooking spray and set aside.
In a medium bowl, combine the flour, sugar, baking powder and salt and set aside.
In a separate bowl combine the egg whites and the milk.
Make a well in the center of the flour mixture and slowly pour in the egg white mixture while stirring with a whisk.
Add the poppy seeds and melted butter. Whisk until smooth.
Pour batter in the prepared pan and bake for 20 minutes or until a toothpick inserted in the center comes back clean. Let cool.
Meyer Lemon Syrup:
In a small saucepan set over low heat dissolve 1/4 cup Meyer lemon juice in 1/4 cup of water with a couple of tablespoons of sugar. Let cool to room temperature and brush the cake rounds with the syrup.
Meyer Lemon Curd:
makes about a cup
3 whole eggs
2 egg yolks
1/2 cup sugar
1/2 cup plus 1 tablespoon of freshly squeezed Meyer lemon juice (about 4 lemons)
grated zest of three Meyer lemons
4 tablespoons of unsalted butter, at room temp.
Whisk all except butter in a medium non-reactive heat-resistant bowl. Gently heat by placing in a double boiler, whisking until it thickens enough to coat the back of a spoon. Make sure not to boil the mixture.
Pour the mixture through a sieve and stir in the butter.
Cover the curd with plastic film making sure the plastic touches the curd to prevent a skin from forming. Refrigerate until cold.