Lemon Poppy Cakes with Pomegranate Frozen Yogurt
- Yield: 12 servings
- Frozen Yogurt:
- 1cup pomegranate juice
- 1cup pomegranate arils
- 3cups Greek-style yogurt
- 1/3cup buttermilk
- 2teaspoons lemon juice
- 2tablespoons agave nectar
- Lemon Poppy Cakes:
- 6large eggs
- 1/2cup cold water
- 2cups granulated sugar
- 1teaspoon almond extract
- 1 1/2cups pastry flour
- pinch kosher salt
- 1 1/2teaspoons baking powder
- 1/2teaspoon cream of tartar
- -- zest of 2 lemons
- 1/4cup poppy seeds
- Pomegranate Reduction (optional):
- 2cups pomegranate juice
- 1/2cup sugar
- To prepare frozen yogurt: Mix together in a bowl the yogurt, buttermilk, lemon juice and agave nectar until incorporated. Pass the mixture through a fine mesh strainer. Slowly add in the pomegranate juice last. Refrigerate the mixture for 1 hour until chilled. Spin through an ice cream machine, gently folding in arils for texture before freezing.
- To prepare lemon poppy cakes: Preheat oven to 325F.
- Separate eggs, putting the whites in a large mixing bowl an the yolks in another large mixing bowl. Beat the egg yolks until light and foamy; slowly add the cold water and almond extract. Gradually beat in sugar and continue to whip until the batter is extremely thick and light in color.
- Sift the first three dry ingredients into the yolk mixture, folding gently.
- Meanwhile, beat the egg whites gently until foamy. Add cream of tartar and increase mixer speed, beating until soft peaks form.
- Pour the egg yolk mixture in a thin stream over the entire surface of the batter with a rubber spatula, making sure everything is completely incorporated.
- Coat a mini Bundt cake mold with butter and flour. Using a spoon, fill the mold with cake batter until each cup is just about three-quarters full. Bake for 15 to 30 minutes, or until the cake springs back at your touch. Allow the pan to cool slightly, and then remove cakes to a wire rack to cool fully.
- To prepare reduction: Reduce 2 cups of pomegranate juice over low heat with 1/2 cup of sugar until it has reduced in volume by half. Remove from heat and let cool for 1 hour.
Recipe by Chef Margaret Nolan / POM Wonderful.