Ingredients
Lemon Poppy Seed Cake
- 1 1/4 cup cake flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cup sugar
- 3 eggs plus 1 egg white
- 1 tsp vanilla bean paste
- 7 tbsp butter melted
- 1/4 cup lemon juice
- 1 lemon zest
- 1 tbsp poppyseed
Lemon Yogurt Sorbet
- 1 1/2 cup water
- 1 cup sugar
- 3/4 cup glucose
- 2 tbsp milk powder
- 3 1/2 cup yogurt
- 6 tbsp lemon juice
- 1/4 tsp salt
Lemon Curd
- 1/2 cup lemon juice
- 2 tsp zest
- 1/2 cup sugar
- 3 eggs
- 1 stick butter
Swiss Meringue
- 1/2 cup egg whites
- 3/4 cup sugar
Garnish
- Honey to drizzle
- Ginger lemon cookies crumbled (Tates, optional)
- mint
- borage
Nutritional information
Calories: 484kcalCarbohydrates: 122gProtein: 11gFat: 7gSaturated Fat: 3gCholesterol: 112mgSodium: 368mgPotassium: 288mgFiber: 1gSugar: 89gVitamin A: 259IUVitamin C: 17mgCalcium: 184mgIron: 1mg
For the Meyer Poppy Seed Cake
- In a mixing bowl add dry ingredients and mix well.  In another mixing bowl add wet ingredients and mix well.  Then combine wet and dry ingredients together until a smooth batter is formed. Bake at 375 for 10-15 min depending on what molds you use ( I doubled the batch and  poured the majority of the batter on a half sheet pan and baked it, the rest I filled these tiny bundt shape molds that I had) Bake until a cake tester comes out clean.  Set aside to cool completely
For the Meyer Lemon Yogurt Sorbet
- Place water, sugar, glucose and milk powder in a pot and bring to a boil or until all the sugar has dissolved. Â Pour that into a bowl fitted within an ice bath to cool. Â Once cooled add yogurt, lemon juice, and a pinch of salt. Â Blend with a hand blender to mix well. Â Then place back in the ice bath or refrigerator for another 30 minutes to make sure it is very cold. Â Then put into your ice cream maker. Â Once done put into a container and place in the freezer. Â
For the Meringue
- In mixing bowl heat egg whites and sugar over water bath until it reaches 160 F. Then immediately place in a stand mixer and whip for 5 minutes or until cool. Â Put the meringue in pastry bag with a basket weave tip. Â Set aside.
For the Lemon Curd
- Place all the ingredients into a small sauce pot and turn on medium low heat. Â Whisking continually until the curd starts to thicken. Â Should take about 10 minutes or so. Â Strain into a bowl and place in the refrigerator to cool down. Â After its cool place into a squeeze bottle or pastry bag.
To Finish
- Take a round cutter and cut rounds out of the poppy seed cake both small and big. Â Then place on the plate. Â Add meringue and curd to the plate both on top and around the cake. Â Torch the meringue. Â Take cookies and crumble and place on the plate. Â Get a scoop of the lemon yogurt sorbet, drizzle with honey and then place on the plate. Â Finish with mint and borage. Serve and enjoy!
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