Lemon Poppy Seed with Raspberry Curd Cake

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Image: Dilyara Garifullina from Kazan at Unsplash Stock.
This cake is super simple to put together and quick to make. It has so many delicious textures in it. You get the light and delicious cake with refined hints of coconut/vanilla and lemon and then you have a bit of crunch from the poppy seeds as well, then you have that jammy fruity part from the delicious raspberries curd. It’s not overly sweet at all and I really enjoyed this for breakfast, in break-time, as a dessert or even perfect for afternoon tea. Enjoy!
Image: Jennifer Pallian in Vancouver, Food Photography at Unsplash Stock

Ingredients:
For the Cake:
  • 1½ cups all-purpose flour
  • 2 tsp baking powder
  • 3 tbsp poppy seeds
  • ½ tsp salt
  • ¾ cup granulated sugar
  • ¼ cup of shredded coconut
  • ½ cup coconut oil or vegetable oil
  • 3 eggs
  • 1 cup buttermilk
  • ½ tsp of lemon zest and juice of half a small lemon
  • 1 tsp vanilla or coconut extract
  • 2 cups of frozen or fresh raspberries chopped
For the raspberry curd:
  • 8 tbsp. unsalted butter
  • 1-pint ripe raspberries
  • 5 large egg yolks lightly beaten
  • 3/4 cup sugar
  • Pinch of salt
  • 2-3 tsp. fresh lemon juice
Directions:
  1. Preheat oven to 350 ° F and line the bottom of the cake pan and butter the sides of it. To line, a pan simply cut a large square piece of parchment paper and place it over the bottom part of the pan, place the ring over top and clamp it into place.
  2. In a bowl whisk together the flour, baking powder, poppy seeds, salt, sugar and coconut flakes and set aside
  3. In another bowl whisk together the oil, eggs, buttermilk, lemon zest, lemon juice, and vanilla extract and then add the wet ingredients to the dry and stir until just combined. Do not over mix.
  4. Pour batter into prepared pan and smooth
  5. Sprinkle the raspberries over the batter evenly and then sprinkle streusel evenly over the raspberries and bake for approx 55-60 minutes until streusel is golden and the tester comes out clean. Let cool for at least 15 minutes before removing from pan.
Curd:
  1. Melt the butter in a large saucepan over medium heat.
  2. Add the raspberries, egg yolks, sugar and salt, and cook, mashing the berries. Stir frequently at first and then constantly at the end, until thickened, about 10 minutes.
  3. Pour the mixture through a coarse strainer set over a bowl, pressing hard on the solids to extract as much liquid as possible. Cool to room temperature; the curd will continue to thicken as it cools.
  4. Stir in lemon juice to taste. Cover and refrigerate until ready to serve.
  5. Layer the rounds with the cooled raspberry curd. Once layered, allow the assembled cake to cool in the refrigerator to help them set. Garnish with fresh raspberries as desired.

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