Chelsea Kyle, Food Stylist: Michelle Gatton, Prop Stylist: Nicole Louie
Molly Yeh’s journey from blogging sensation to television personality and cookbook author, including her newest venture, “Sweet Farm!,” has delighted her followers with a plethora of delightful desserts and showstopping centerpieces. Yet, this lemon poppy seed creation might just be the cherry on top (so to speak). The layers are incredibly tender, a testament to the lusciousness of egg yolks and Greek yogurt, complemented by layers of flavor from the zest of fresh lemons and a hint of almond extract. The dainty pink frosting evokes the softness of marshmallow fluff, while the zing of freeze-dried raspberries adds a tart, fruity punch. Pulverizing freeze-dried berries in a food processor seamlessly incorporates the powder into the frosting, giving it a natural, vibrant hue.
Chelsea Kyle, Food Stylist: Michelle Gatton, Prop Stylist: Nicole Louie
Ingredients:
– Cooking spray
– 2 1/2 cups (500 g) granulated sugar
– 1 1/4 cups (250 g) neutral oil (such as canola)
– 8 large egg yolks
– 1 1/4 cups (300 g) plain whole-milk strained (Greek-style) yogurt
– 1 cup superfine blanched almond flour
– 2 tsp. lemon zest plus 1/2 cup fresh juice (from 3 or 4 lemons)
– 1/4 cup poppy seeds
– 2 tsp. almond extract
– 3 1/4 cups (390 g) all-purpose flour
– 2 tsp. baking powder
– 1 1/2 tsp. kosher salt
– 1/2 tsp. baking soda
Egg whites mixture:
– 8 large egg whites
– 2 cups (400 g) granulated sugar
– 1/2 tsp. cream of tartar
– 1/2 tsp. kosher salt
– 1 tsp. pure vanilla extract
– 1 tsp. rosewater (optional)
– 1/4 cup plus 1 Tbsp. freeze-dried raspberry powder (see Tip below)
– 1 cup raspberry jam, divided
– Freeze-dried raspberry powder, fresh raspberries, fresh lemon peels, and/or chopped roasted pistachios
Instructions:
Preheat your oven to 350°F. Prepare three 8-inch round cake pans with cooking spray and parchment paper-lined bottoms. (If you lack three pans, bake in batches.) In a large bowl, whisk together sugar and oil. Add egg yolks, yogurt, almond flour, lemon zest, lemon juice, poppy seeds, and almond extract. Gradually sprinkle in all-purpose flour, baking powder, salt, and baking soda, whisking gently before folding into the batter. Divide the batter among the prepared pans.
Bake until the tops are golden and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes, then remove and discard the parchment, transferring the cakes to wire racks to cool completely for 30 minutes. (The cakes can be wrapped in plastic and stored in airtight containers at room temperature for up to 2 days.)
For the frosting, combine egg whites, sugar, cream of tartar, and salt in a double boiler or a large heatproof bowl over simmering water. Heat and whisk constantly until the temperature reaches 175°F, about 8 to 10 minutes. Beat the mixture on high speed with an electric mixer until stiff and glossy, about 3 minutes. Stir in the freeze-dried raspberry powder, vanilla, and optional rosewater. Beat on low speed until just combined.
To create raspberry powder, blend freeze-dried raspberries in a blender, then strain through a sieve, discarding seeds and larger bits. If freeze-dried raspberries are unavailable, simply swirl a few tablespoons of raspberry jam into the frosting instead.
Assemble the cake: Place one layer on a stand or plate, add 1/2 cup of jam, and spread it evenly, leaving a 1/2-inch border. Repeat with the second layer and the remaining jam, then add the third layer. Cover the entire cake with the frosting. Refrigerate, uncovered, until the frosting sets, about an hour.
Before frosting, ensure the layers are perfectly stacked. Insert a wooden skewer or cake dowel into the center to secure the layers. Decorate with your choice of freeze-dried raspberry powder, fresh raspberries, lemon peels, and/or chopped pistachios. Serve immediately or chill, loosely covered, for up to 8 hours. Allow the cake to sit at room temperature for 15 minutes before serving.
Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
The cake, sans decorations, can be put together a day in advance and kept refrigerated overnight. Add lemon zest, pistachios, and raspberries before serving.
