Dinner party poppy seed cake

1 Servings

Ingredients

Quantity Ingredient
1 cup Milk
½ cup Poppy seeds plus
Extra for garnish
Grated zest of 1 lemon
1 tablespoon Vanilla extract
1 teaspoon Almond extract
2½ cup All-purpose flour
Sift before measuring
1 tablespoon Baking powder
A pinch of salt
1 cup Unsalted butter; softened
1½ cup Sugar
4 larges Eggs; room temperature
2 cups Premade lemon curd; * see no
1 cup Heavy cream
Lemon zest strips for garnis

Directions

* (available in supermarkets in jars or cans) Preheat oven to 350 degrees. Butter 2 round 8 inch cake pans. Line bottoms with parchment paper. Butter parchment and flour overall. Shake out excess. Set aside. In small saucepan over high heat, mix together milk, poppy seeds and lemon zest. Heat to scalding. Let cool to room temperature.

Add vanilla and almond extracts. Sift together flour, baking powder and salt. Set aside.

With electric mixer, cream butter on low speed until fluffy, about 2 minutes. Gradually add sugar. Beat on medium speed until very light and fluffy. Add eggs, one at a time, beating well after each addition. Beat on medium speed until smooth. Blend in flour mixture and milk mixture alternately. Beat on low speed until well blended. Divide batter evenly between pans. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool in pans 5 minutes. Turn out onto wire rack. Peel off parchment paper. Cool completely.

To assemble cake: Place one layer on serving plate. Spread 1 cup chilled lemon curd over top leaving a 1-inch Border. Place second cake layer on top. Press gently. Chill 30 minutes. Whip cream until soft peaks form. Fold remaining cup of lemon curd into whipped cream. (Keep mixture cold over a bowl of ice.) Quickly ice top and sides of cake with thick layer of cream mixture. Chill 15-20 minutes. Ice cake again to cover completely. Chill 30 minutes. Sprinkle sides of cake with extra poppy seeds. Decorate top outer edge of cake with long strips of lemon zest.

Chill. THE DESSERT SHOW SHOW# DS3225 Posted to MM-Recipes Digest V4 #206 by Ignacio Perez V.

<iperez@...> on Auguday,, st 07, 1997

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