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lemon poppyseed cake with raspberry rum sauce
Photos will come later, as they're currently on my roommate's digital camera and I don't know where her cord is. I made this cake for her (![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sunsetsinthewes) birthday. This is altered from a recipe in one of Kelly's cookbooks (the original recipe was an orange cake with Grand Marnier sauce). This recipe calls for a springform pan, as it will collapse if you don't have one. I'm not going to lie to you--due to the fact that you actually have to make a meringue to go into the cake, I'd call this one Intermediate to Advanced.
(Any time a recipe calls for cake flour AND meringue, you know you're in trouble.)
Ingredients
Cake
1 3/4 cups cake flour (not self-rising or all-purpose; sift before measuring)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt, plus a pinch
1/4 cup poppy seeds
4 large eggs, separated
2/3 cup plain yogurt (the original recipe called for sour cream, but I substituted)
2 teaspoons vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/4 cups granulated sugar
3 tablespoons lemon juice (original recipe called for 2 teaspoons orange zest)
1/4 teaspoon cream of tartar
Sift together flour, baking soda, baking powder and 3/4 tsp. of salt into a medium bowl. Stir in poppy seeds. Whisk together egg yolks, yogurt, and vanilla in a small bowl.
Beat together butter, 1 cup sugar, and lemon juice in a large bowl with an electric mixer at high speed until pale and fluffy, two to three minutes (we used an electric stand mixer and just let it go for a bit while we were watching The Colbert Report). Add flour and yolk mixtures alternately in batches, beginning and ending with flour and beating well after each addition.
If you're using a stand mixer for this, I recommend using a plastic spatula while you're watching it, to push the mix down the sides and back toward the beaters, as stand mixers tend to churn things up on the sides of the bowl. This is the batter for your cake, for the most part, and you can let this sit while you do part two. However, it will start to separate, so employ a toddler (I used Geena) to spin the bowl on the stand mixer every once in a while to keep things homogeneous.
Step two--remember those egg whites? We're going to make a meringue out of them. Now, I would recommend using a hand mixer for this. I did not have one, so the three of us had to beat a meringue by hand. This was...quite possibly the dumbest thing I've ever done in my life.
Beat the egg whites with the pinch of salt until foamy. Add your cream of tartar and beat until whites hold soft peaks. Beat in remaining 1/4 sugar a tablespoon at a time and continue to beat until the meringue holds stiff peaks.
Fold 1/3 of the meringue into the batter to lighten it and then gently fold in the remainder (Make sure you're folding and not stirring. It'll defeat the purpose of your having made that meringue if you destroy the structure of it putting it into the cake. I used that plastic spatula from earlier.)
Butter and flour your springform pan and shake out the excess. Preheat the oven to 350 degrees and bake for 40-50 minutes (In my oven, it did take 50). Let cool, remove from the springform pan and then put on your sauce. Nom nom nom.
Sauce
1 package frozen raspberries (I don't know how many oz this is. Eyeball it.)
1 bottle of rum (We used good quality Bacardi. Don't use spiced rum--you won't use the whole bottle.)
Granulated sugar
Cream of Tartar
None of this is measured. Pour enough rum to cover the bottom of your saucepan and then sugar to cover as well. Add raspberries and stir constantly over low heat. The sauce is not very thick at this point--we used Cream of Tartar to help thicken. I think, all told, there were about three cups of sugar, the raspberries, a tablespoon of Cream of Tartar and a cup and a half of rum in this sauce, but don't quote me on it. Literally, this is done to taste. I wish I'd measured things, but such is the hazard when you're making them up in the kitchen.
I left this on a low simmer while we were eating our dinner so it'd cook down nicely and drizzled it over my cake once it had cooled. Then I dusted confectioner's sugar over the whole thing, just to make it "pretty".
Will be edited to add photos later.
sunsetsinthewes) birthday. This is altered from a recipe in one of Kelly's cookbooks (the original recipe was an orange cake with Grand Marnier sauce). This recipe calls for a springform pan, as it will collapse if you don't have one. I'm not going to lie to you--due to the fact that you actually have to make a meringue to go into the cake, I'd call this one Intermediate to Advanced.(Any time a recipe calls for cake flour AND meringue, you know you're in trouble.)
Ingredients
Cake
1 3/4 cups cake flour (not self-rising or all-purpose; sift before measuring)
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt, plus a pinch
1/4 cup poppy seeds
4 large eggs, separated
2/3 cup plain yogurt (the original recipe called for sour cream, but I substituted)
2 teaspoons vanilla extract
1 1/2 sticks unsalted butter, softened
1 1/4 cups granulated sugar
3 tablespoons lemon juice (original recipe called for 2 teaspoons orange zest)
1/4 teaspoon cream of tartar
Sift together flour, baking soda, baking powder and 3/4 tsp. of salt into a medium bowl. Stir in poppy seeds. Whisk together egg yolks, yogurt, and vanilla in a small bowl.
Beat together butter, 1 cup sugar, and lemon juice in a large bowl with an electric mixer at high speed until pale and fluffy, two to three minutes (we used an electric stand mixer and just let it go for a bit while we were watching The Colbert Report). Add flour and yolk mixtures alternately in batches, beginning and ending with flour and beating well after each addition.
If you're using a stand mixer for this, I recommend using a plastic spatula while you're watching it, to push the mix down the sides and back toward the beaters, as stand mixers tend to churn things up on the sides of the bowl. This is the batter for your cake, for the most part, and you can let this sit while you do part two. However, it will start to separate, so employ a toddler (I used Geena) to spin the bowl on the stand mixer every once in a while to keep things homogeneous.
Step two--remember those egg whites? We're going to make a meringue out of them. Now, I would recommend using a hand mixer for this. I did not have one, so the three of us had to beat a meringue by hand. This was...quite possibly the dumbest thing I've ever done in my life.
Beat the egg whites with the pinch of salt until foamy. Add your cream of tartar and beat until whites hold soft peaks. Beat in remaining 1/4 sugar a tablespoon at a time and continue to beat until the meringue holds stiff peaks.
Fold 1/3 of the meringue into the batter to lighten it and then gently fold in the remainder (Make sure you're folding and not stirring. It'll defeat the purpose of your having made that meringue if you destroy the structure of it putting it into the cake. I used that plastic spatula from earlier.)
Butter and flour your springform pan and shake out the excess. Preheat the oven to 350 degrees and bake for 40-50 minutes (In my oven, it did take 50). Let cool, remove from the springform pan and then put on your sauce. Nom nom nom.
Sauce
1 package frozen raspberries (I don't know how many oz this is. Eyeball it.)
1 bottle of rum (We used good quality Bacardi. Don't use spiced rum--you won't use the whole bottle.)
Granulated sugar
Cream of Tartar
None of this is measured. Pour enough rum to cover the bottom of your saucepan and then sugar to cover as well. Add raspberries and stir constantly over low heat. The sauce is not very thick at this point--we used Cream of Tartar to help thicken. I think, all told, there were about three cups of sugar, the raspberries, a tablespoon of Cream of Tartar and a cup and a half of rum in this sauce, but don't quote me on it. Literally, this is done to taste. I wish I'd measured things, but such is the hazard when you're making them up in the kitchen.
I left this on a low simmer while we were eating our dinner so it'd cook down nicely and drizzled it over my cake once it had cooled. Then I dusted confectioner's sugar over the whole thing, just to make it "pretty".
Will be edited to add photos later.
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