Honey Lemon Poppyseed Cake

We've come to the point in the wedding planning stages where we are now counting down the DAYS! It's 7 days to go to the ceremony, and then we'll be home free to just be a married couple - no more wedding planning, no more invitation lists, seating charts, fabric samples, and endless other things. I can't wait.

In the madness of it all, I wanted - nay, needed, to get some solid baking time in. It's been almost 2 or 3 months since I actually full on made something in the kitchen that's worth sharing. 

I feel the need to point out that despite what everyone may think of me, including myself, I haven't been a Bridezilla at all throughout this whole process! I honestly thought I would be, what with all my Pinterest boards, my Disney, fairy tale wonderland personality, etc. I suppose, at the end of the day, all I really care about is being married to the man I love, and being able to spend the rest of our lives together doing completely mundane things. The thing I look forward to the most is spending Saturday mornings and afternoons with him in our own home, having a lazy brunch and cleaning the house after ignoring it all week cos we're both too busy at work. And foot massages. Yes, I look forward to being on the receiving end of those, whenever I want them. For free. 

Hehe, anyway, last weekend while we were trying to pull our invitation list into some semblance of sense to then be able to convert it into a seating chart... I was struck by the overwhelming desire to make something. I was also lucky that the recipe I chose to test is one that uses a lot of readily available ingredients. I'm really happy with how this turned out, and I think this frosting might possibly my new favourite thing. 

Honey Lemon Poppyseed Cake
Recipe from the Hungry Rabbit

For the Cake

• 4 large eggs
• 1/2 cup coconut milk
• 2 tsp pure vanilla extract
• 1 3/4 cup cake flour
• 1 1/2 cup granulated sugar
• 2 tsp baking powder
• 2 tsp freshly grated lemon zest
• Smidge of fine sea salt
• 240g unsalted butter, softened to room temperature
• 3 tbsp blue poppy seeds

1. Preheat the oven to 180°C, and line 3 8" round cake tins with parchment paper
2. In your mixing bowl bowl, combine the flour, sugar, baking powder, lemon zest and salt until evenly spread
3. Whisk the eggs, coconut milk and vanilla extract in a small bowl before adding the mixture to the flour with the mixing paddle set on low speed
4. When all the egg mix has gone in, add the butter and increase the speed to low-medium while you mix to ensure everything combines and the butter is even
5. Stir in the poppy seeds by hand, then divide the batter into three tins, spread it out and bake for 15-20 minutes or until your kitchen smells like cake and a tester inserted into the cake at an angle comes out clean
6. Cool the cakes in their tin for 10 minutes before turning them out onto a wire rack to cool completely

For the (amazing) honey lemon curd filling

• 1/3 cup lemon juice
• 2 large eggs
• 1 large egg yolk
• 1/4 cup honey
• 30g unsalted butter, chilled and cut into tiny cubes
• 1 tbsp heavy cream
• A few drops vanilla essence
• Pinch of fine sea salt

1. While the cakes are baking, make the curd (haha I've been watching too much GBBO and am tempted to stop here)
2. Seriously though, over a low heat and in a heavy bottomed heat resistant saucepan, heat the lemon juice until just hot but not boiling
3. Whisk the eggs and yolk in a medium heat resistant bowl, and gradually add the honey as you're doing so
4. Gently trickle in the hot lemon juice, whisking as you do, then return the mixture to the saucepan to cook over a low-medium heat. Stir constantly until the mixture begins to thicken. Be careful of scrambling the eggs. 
5. Remove from heat and whisk in the butter until incorporated, then stir in cream, vanilla and salt. Strain the mix through a fine mesh strainer into a glass bowl, cover with cling wrap - directly onto the curd to prevent a skin from forming - and pop it into the fridge until ready to use

For the (ridiculously delicious) honey cream cheese frosting

• 114g unsalted butter, softened (but not melty and slouchy)
• 2 cups icing sugar
• 240g cream cheese, chilled but softened (trust me, warm cream cheese makes for gross looking frosting)
• 1/4 cup heavy cream
• 1 tsp pure vanilla extract
• 1/4 cup honey

1. In the bowl of your stand mixer, whisk the sugar, cream cheese and butter with the paddle attachment until fully combined (the original recipe says to do sugar and butter first, then adding the cream cheese after, but I'm lazy) 
2. Add the cream, honey and vanilla and beat again on medium to high speed until just combined (take care not to over beat as this will result in a too runny frosting). 
3. Cover the bowl with a clean, damp tea towel and refrigerate until needed

Assembly

• When the cake has cooled completely, swipe a small teaspoon of cream cheese frosting onto the bottom of the cake plate and place one piece of cake on top (I do this to prevent the cake from sliding around while I'm frosting). Spread half of the honey lemon curd on top, until about 1/2" off the sides of the cake, then top with another layer and the remaining curd. Place the top layer bottom side up and gently press down to level
• Apply a crumb coat of frosting on the top and sides of the cake and refrigerate for half an hour to set. Spread frosting on the top and sides of the cake, drizzle with honey or any remaining curd, and refrigerate to set for at least 30 minutes before serving