Meyer Lemon and Raspberry Cake

meyer lemon and raspberry cake | apt 2b baking co
meyer lemon and raspberry cake | apt 2b baking co
meyer lemon and raspberry cake | apt 2b baking co
meyer lemon and raspberry cake | apt 2b baking co
meyer lemon and raspberry cake | apt 2b baking co
meyer lemon and raspberry cake | apt 2b baking co
meyer lemon and raspberry cake | apt 2b baking co

This is a cake so good I had to make it twice. The first time was because I had this idea that covering a cake in little meringues would be an easy and fun way to finish a cake, and it was - did you watch the video?! Then, a couple of days later I made it a second time because a friend asked me to make a cake for a baby shower and this one was so freaking delicious I knew it would be a hit - minus the meringues because I was out, but plus some delicious meyer lemon cream so win/win. 

I used Sarah's wonderful Yellow Cake recipe from The Vanilla Bean Baking Book for both iterations. The first time I filled it with a quick jam made from a bag of frozen raspberries, sugar, and lemon - the second time it got a little fancy upgrade in the filling department and I added a swipe of Meyer lemon cream made using the recipe in the first Tartine book. The second cake got also a thicker coat of swoops of the pink raspberry buttercream rather than the meringue treatment to finish, but they were equally delicious, and pretty if I do say so myself.

The secret to the perfectly pink raspberry frosting is some pulverized dehydrated raspberries, so cool! I saw that Adrianna from A Cozy Kitchen had made strawberry powdered sugar to dust a batch of beignets and it seemed like the perfect all natural way to add a little something extra to my frosting. I'll definitely be using this technique again!

Meyer Lemon and Raspberry Cake

This cake is a perfect Spring celebration treat. There are quite a few steps, but you can spread them out over the course of a couple of days to make the process easier on yourself. The jam can be made up to a week in advance and stored in the fridge, and the Meyer lemon cream will last for about 5 days in the fridge too. Make the cake layers and frosting the day before you plan to decorate the cake. The cake and frosting can be left, well wrapped at room temperature overnight - any longer and the cake and frosting can be stored in the freezer just make sure to bring the frosting all of the way to room temperature and give it a quick spin in the mixer before you use it.

Also! I used perfectly pink raspberry flavored meringues from my friends at Brooklyn Cookie Company to decorate this cake - the meringues will soften over time so do this step right before you serve the cake for the crunchiest meringue experience. Meyer lemon cream recipe can be found here. Dehydrated raspberries can be found at natural foods stores and Trader Joe's. Phew, I think that's it. Go forth and bake cake!

Yellow Cake from the Vanilla Bean Baking Book

(makes 2 8-inch layers)

3 large eggs, at room temperature

2 large egg yolks, at room temperature

1 tablespoon pure vanilla extract

3/4 cup sour cream, at room temperature

1/4 cup buttermilk, at room temperature

1 teaspoon meyer lemon zest

2 cups (260g) all purpose flour

1 1/2 cups (300g) granulated sugar

3/4 teaspoon baking powder

3/4 teaspoon baking soda

3/4 teaspoon kosher salt

1 cup (225g) unsalted butter, at room temperature, cut into 1-inch pieces.

Center a rack in the oven and preheat to 350ºF. Butter 2, 8-inch pans and line them with parchment paper. Butter the paper then dust the pans with flour.

In a large measuring cup whisk together eggs, egg yolks, vanilla extract, sour cream, buttermilk, and lemon zest. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, baking soda, and salt. Mix on low speed until combined. Keep the mixer on its lowest setting and the butter one piece at a time, beating until the mixture resembles coarse sand. With the mixer still on its lowest setting, slowly add half the wet ingredients. Increase the mixer speed to medium and beat until incorporated, about 30 seconds. Turn back the mixer to its lowest setting and add the rest of the wet ingredients, mixing until just combined. Increase the speed to medium and beat for another 20 seconds — at this point, the batter may still look a little bumpy, but that's okay! Use a rubber spatula to scrape down the sides and bottom of the bowl, and mix the batter a few more time.

Divide the batter between the prepared pans and use an offset spatula to smooth the tops. Tap the pans gently on the counter 2 times each to help release any large air bubbles. Bake 12-18 minutes, until the cakes are golden brown and pull slightly away from the sides of the pan. A wooden skewer inserted into the center of each cake should come out clean.

Transfer the pans to a wire rack and let cool for 30 minutes. After 30 minutes, turn the cakes out onto the rack, remove the parchment paper, and let cool completely before frosting.

Quick Raspberry Jam

makes about 1 1/2 cups

1, 12-ounce (340g) bag of frozen raspberries

1 cup (200g) granulated sugar

juice of one lemon

Add all of the ingredients to a heavy bottomed, non-reactive pan and stir to combine. Heat over medium heat, stirring occasionally, until the raspberries thaw and start to release their juices. Crank the heat up to high and boil the jam until thickened enough to pass the wrinkle test, about 7 minutes. Press the jam through a fine mesh sieve to remove the seeds if desired. Chill completely before using.

Raspberry Swiss Meringue Buttercream

makes about 3 cups, enough for one 8-inch, 4 layer cake with a bit left over

1 ounce (30g) freeze dried raspberries

4 egg whites

1 cup (200g) sugar

1 pound (450g) butter at room temperature, cut into 1-inch pieces

pinch salt

1 tablespoon vanilla extract

In a high speed blender or food processor, pulverize the raspberries into powder. Sift the powder to remove any large seeds.

In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pan of simmering water and whisk continuously until the sugar has completely dissolved and the mixture is very warm to the touch, 5-7min.

Using the whisk attachment, beat the egg white mixture until stiff glossy peaks form and the mixture has cooled to room temperature, about 10min.

Switch to the paddle attachment and reduce the speed to low. Add the salt then add butter a few pieces at a time and beat the frosting until smooth. During this step it is very likely that the frosting will "break" and you will think you messed up. Good news! You didn't! Mine breaks sometimes too. All you have to do is turn up the speed on your mixer for a few seconds and the frosting comes back together. Continue until all of the butter is incorporated then add in the vanilla and raspberry powder. 

To Assemble the Cake

Peel the parchment paper from the layers and trim the cakes so the tops are flat, then split each cake horizontally in half, making 4 total cake layers.

Place one layer onto a serving platter or pedestal and use an offset spatula to spread about 1/2 cup of frosting on the cake, making it a bit thicker at the edges. Gently spread a few spoonfuls of the jam on top, making sure to stay within the frosting dam at the egdges. (If you’d like to use the lemon cream, raspberry jam instead use a pastry bag to pipe a dam of frosting around the edge then spread the cake with a thin layer of lemon cream followed by the raspberry jam). 

Repeat with remaining cake, frosting, and jam. Place the last layer on top, flat side up so the top of the cake will be flat and crumb free. Cover the top and sides of the cake with a thin layer of frosting (crumbcoat) and refrigerate for about 30min.

Pull the cake out of the fridge and add a second, heavier coat of frosting on the top and sides of the cake. Cover the cake with mini meringues if desired. Serve at room temp. Store any extra frosting in an airtight container in the freezer where it will keep for a few weeks.

meyer lemon and raspberry cake | apt 2b baking co

Raspberry Rhubarb Pie

raspberry rhubarb pie (yossy arefi)

I found a roll of Kodak Gold film from who knows when in the bottom of a drawer and loaded it in my camera the other day. Expired film is so fun (and random!) to work with. I got about 20 shots of yellow, super-grainy photos and a couple of snaps like the one above. Perfectly, imperfect. I guess even old crappy film can't keep a pie this good looking down.

I can't believe I had never made a rhubarb and raspberry pie before this one. Sure I've made cute little rhubarb and raspberry 

galettes

and I've mixed rhubarb with just about every other berry that exists, but this pie: THIS PIE. If I ever get invited to compete in a pie contest, this will be my entry and it will win every damn blue ribbon there is to win. Strawberry rhubarb, step aside because raspberry rhubarb is where it's at. I used an all purpose flour crust for this guy, but I imagine a rye crust would be mighty fine too.

For a peek into my pie making process, check out this video made by photographer and pal Jen Causey who came over last week and shot me making this beaut. It was so much fun and we ate pie for lunch! Thanks Jen!

Raspberry Rhubarb Pie

yield, 1 double crust pie

Crust

12 ounces all purpose flour 

1 teaspoons salt

9 ounces cold unsalted butter, cut into cubes

4 ounces ice cold water

1 teaspoons apple cider vinegar

To make the crust, combine the flour and salt in a bowl. Use your fingers or a pastry cutter to cut in half of the butter until it is the size of peas, then cut in the other half until it is the size lima beans. Some of the butter will be completely worked into the flour, but you should have lots of visible pieces of butter in the dough too. Add the apple cider vinegar to the water and make a well in the center of the flour mixture. Use a gentle hand or wooden spoon to mix the water into the flour until just combined. If the dough seems very dry, add more water a couple of teaspoons at a time. You have added enough water when you can pick up a handful of the dough and squeeze it together without it falling apart. Press the dough together, then split it in half, form into discs and wrap each half in plastic wrap. Chill the dough for at least one hour before using, or overnight.

Filling

20 ounces rhubarb (about 5 stalks)

6 ounces raspberries (about 2 handfuls)

10 ounces sugar

2 ounces all purpose flour

zest and juice of 1/2 of a lemon

pinch salt

1 vanilla bean, seeds scraped and pod reserved for another use

egg and crunchy sugar for topping

To Assemble and Bake

Preheat oven to 425º

On a lightly floured surface, roll out one piece of the dough into a 12'' circle about 1/8'' thick and place it into a' pie pan. Place in the fridge while you prepare the rest of the pie. 

Roll out the other piece of dough into a 12'' circle about 1/8'' thick and place it in the fridge on a sheet pan to chill while you prepare the filling.

In a large bowl, rub the vanilla bean seeds and lemon zest into the sugar to evenly distribute. Remove the leaves from the rhubarb (if there are any) and chop it into 1/2-inch pieces. Add the rhubarb, raspberries, flour, lemon juice and salt into the large bowl with the sugar and gently toss to combine evenly. Be careful not to 

crush the raspberries too much. 

Fill the prepared pie shell with the rhubarb mixture and top with the second crust, crimp the edges and cut a few vents in the top. 

Alternately, you can top the pie with a lattice-style crust as I've done in the photos above. Here is a link to a great photo tutorial on 

Simply Recipes

. When I make a lattice topped pie, I like to use nice thick strips of dough, so the ones pictured above are about 1-inch wide.

If the crust seems soft or warm, slide the whole pie into the fridge or freezer for about 15 minutes before you bake it. When you are ready to bake, brush the top of the pie with a beaten egg and sprinkle with a healthy dose of coarse sugar.

Put the pie on a baking sheet to catch any drips and bake for 15min on the lowest rack of your oven, then lower the oven temp to 400º and bake for 40-50 minutes or until the crust is deep golden brown and the rhubarb juices bubble. Cool before serving.