Ravinia 2026 Issue 5

Lavender and LemonPoppyseedCake ( Makes one two-layer -in. [ -cm.] cake ) BY ELISA SUNGA As baker Elisa Sunga declares, “Cakes are meant to be shared!” e author of the new cook- book Cake Picnic: Recipes for the Love of Cake & Friends , calls each creation she bakes “a project and labor of love.” For potluck-friendly places like Ravinia, “bringing cakes to a picnic is perfect because you get to share it with friends and family,” she says. “It feels nice because all of the e ort and hard work of baking the cake is rewarded with lots of smiles and gratitude.” is Lavender and Lemon Poppyseed Cake was inspired by Sunga’s trip to a lavender eld outside of London; she remembers the oral scent in the air as a “hug” from nature. “Whenever I bake with lavender, I revisit that eld in my mind,” she writes in her book. ough Ravinia is a distance from that eld, the essence of this cake brings that fresh feel to the table. “ ere’s something so special about big bowls and containers full of a variety of chilled fruits,” she says of her seasonal musts. “I love sitting outside in the sunshine and the fruit bounty in the summer!” ( ) ¼ ( ) granulated sugar lemon zest ½ ( ) vanilla yogurt, at room temperature ⅔ ( ) neutral oil eggs, at room temperature Kosher salt ⅓ ( ) all-purpose our ¼ ( ) cornstarch baking powder baking soda poppy seeds ( ) ½ ( ) granulated sugar egg whites ( ) unsalted butter, at room temperature and cut into 1-in. (2.5-cm.) pieces table salt ½ to lavender extract, to taste or drops purple food coloring ( opt. ) candied lavender, fresh lavender sprigs, lemon slices, candied lemons, piped buttercream swirls, or ower petals ( ) 1. Preheat oven to °F ( °C). Grease two -in. ( -cm.) round cake pans and line with parchment paper. 2. In a large bowl, combine the sugar and lemon zest, rubbing the zest into the sugar with your ngers to release the oils. Add in the yogurt, oil, eggs, and salt. Whisk until smooth. 3. Si the our, cornstarch, baking powder, and baking soda over the mixture. Add the poppy seeds. Using a spatula, gently fold the ingredients together for a few turns. Do not overmix ; some streaks of our are ne. 4. Divide batter evenly between the cake pans and use an o set spatula to smooth the tops. Bake for to minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs. Remove from the oven to a wire rack and let the cakes cool in the pans to room temperature. Run a butter knife inside the rim of the pans and invert the cakes onto the rack. ( ) 1. Fill a medium saucepan with water and bring to a simmer. In the bowl of a stand mixer, combine the sugar and egg whites. Place the bowl over the simmering water, ensuring the bottom does not touch the water, and whisk constantly until the sugar dissolves and the mixture reaches °F ( °C). To test, rub a small amount between your ngers; it should feel completely smooth. 2. Remove the bowl from the heat and attach it to the stand mixer tted with the whisk attachment. Beat on high speed until sti , glossy peaks form, about minutes. With the mixer on low, gradually add the butter, one piece at a time. e mixture may look curdled at rst, but it will come together. Once all the butter is incorporated, scrape down the sides of the bowl, increase the speed to high, and whip for another minutes. Switch to the paddle attachment, add the table salt, lavender extract, and food coloring ( if using ), and beat on medium for another minutes. e buttercream should be light, airy, and doubled in volume. ( ) 1. Place the rst cake layer on a cake board or serving plate, securing it with a small dab of the buttercream directly on the board. Using an o set spatula, spread about ½ cup ( g) of the buttercream over the surface. If a thicker layer of frosting is desired, add more. 2. Place the second cake layer on top, aligning it carefully, at side up for a smooth surface. Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs, using an o set spatula to smooth it evenly. Chill the cake for minutes to set the crumb coat. 3. Once set, use the remaining buttercream to frost the top and sides of the cake, smoothing it evenly or creating textured patterns with a spatula. Decorate as desired. Excerpted from Cake Picnic: Recipes for the Love of Cake & Friends by Elisa Sunga. Published by Chronicle Books. © Elisa Sunga Elisa Sunga RAVINIA.ORG • RAVINIAMAGAZINE 17 ANDRIALO