
By ba7wave
lemon-poppyseed cake w/ blackberry compote
This recipe is one of my favorites for summer. The cake is light and fluffy and the blackberry and lemon gives it a nice tang
Updated at: Thu, 17 Aug 2023 09:45:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
71
High
Nutrition per serving
Calories753.1 kcal (38%)
Total Fat33.8 g (48%)
Carbs106.3 g (41%)
Sugars78.2 g (87%)
Protein8.9 g (18%)
Sodium193.2 mg (10%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
cake

2zest of lemons

1 cupsugar

1 stickbutter
softened

2egg whites

1egg

1 Tbspvanilla extract

½ cupgreek yogurt

2juice of lemons

2 Tbsppoppyseeds

1 tspbaking powder

1 ½ cupscake flour
simple syrup
blackberry compote
swiss meringue buttercream
Instructions
simple syrup
Step 1
add all ingredients to a small pot and heat over medium-low heat until until all the sugar has dissolved, mixing every few minuets



Step 2
convert to a heat-safe bowl and let cool
cake
Step 3
lightly grease 2 6in. cake pans and line the bottom with parchment paper
Step 4
in the bowl of a stand mixer combine the sugar and lemon zest and rub together (this gives a stronger lemon flavor)

Step 5
add the butter and cream with paddle attachment till light and fluffy (at least 7 mins)

Step 6
switch to whisk attatchment, add vanilla and eggs, beat until light, fluffy, and the volume has increased


Step 7
add yogurt, lemon juice, poppyseeds, and baking powder one at a time till uniformly combined


Step 8
fold in sifted flour with spatula

Step 9
add batter to prepared pans and bake at 330 for 30 minutes or until the middle of the cake springs back to the touch

Step 10
let cake cool in pans for about 10 mins, then level the tops and brush on simple syrup

Step 11
once the simple syrup has soaked in wrap the cakes in saran wrap and put in the freezer to chill
blackberry compote
Step 12
add all ingredients to a small pot and heat over medium-low heat and stir until combined


Step 13
cover and let simmer until thickened, stirring just enough so the bottom doesn’t burn (about 20-30 minutes)
Step 14
transfer to a heat-safe bowl and let cool
swiss meringue buttercream
Step 15
Start by adding some water into a pot and place this over medium heat. Let this come to a simmer.
Step 16
In a bowl, add the egg whites, sugar and salt. Mix these together then place this bowl on top of the pot. Make sure that the simmering water isn't touching the bottom of the bowl. If it is, pour some of the water out.
Step 17
Keep heating this, whiles constantly stirring, until the mixture becomes smooth. To check this, rub some of the mixture between your fingers. If you can't feel any sugar any more, it's done.
Step 18
Pour this into your stand mixer bowl and then using the whisk attachment, whip it on high speed for about 10 minutes.
Step 19
After 10 minutes feel the sides of your bowl. If your bowl no longer feels hot, you can start adding in the softened butter.
Step 20
Whiles your mixer is running, at a lower speed, add in the butter bit by bit. Then once all of it has been added, keeping whipping it until you get a thick smooth buttercream. (It may get runny, just let it mix on high for a while) Now just mix in the vanilla.
Step 21
At this point it is done but it will have a lot of air bubbles so if you want to get rid of these, add a few spoonfuls of the buttercream into a separate bowl and melt this in your microwave. Pour this melted buttercream back into the rest, switch your mixer to a paddle attachment and mix the buttercream on low speed for 10 minutes.
View on Ash Baber- swiss meringue buttercream
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