In Watermelon Sugar Cake
Zucchini Cake, Labneh, Watermelon Molasses Buttercream, Hemp Seeds
Pastry Chef Mary Denham of Blooms End | San Francisco
Yield: 1 cake
Adapted by StarChefs | September 2022
INGREDIENTS:
Zucchini Cake:
475 grams zucchini
315 grams whole wheat flour
3.6 grams baking soda
740 milligrams baking powder
2.5 grams ground cinnamon
2.5 grams ground cardamom
3.15 grams ground coriander
252 grams eggs
157 grams neutral oil, plus more for greasing
362 grams organic sugar
4.27 grams kosher salt
Labneh Filling:
175 grams cream cheese
250 grams powdered sugar
Kosher salt
Vanilla paste
225 grams labneh
Watermelon Molasses:
2 medium-sized watermelons, rind removed
Organic sugar
Juice of 2 oranges
Juice of 1 lemon
Kosher salt
Watermelon Molasses Buttercream:
200 grams organic sugar
100 grams egg whites
300 grams butter
Kosher salt
To Assemble and Serve:
Toasted hemp seeds
METHOD:
For the Zucchini Cake:
Heat a convection oven to 315°F. Grate zucchini and squeeze out any excess water. In a medium-sized bowl, combine flour, baking soda, baking powder and ground spices. In a separate bowl, combine the eggs, oil, sugar, and salt. Whisk wet ingredients into the flour mixture until fully combined. Fold in grated zucchini. Pour the zucchini batter into a greased, parchment-lined, 8-by-3-inch pan. Bake until an inserted cake tester comes out clean.
For the Labneh Filling:
In the bowl of a stand mixer fitted with a whisk attachment, add cream cheese. On medium-high speed, whip until smooth. Add sugar and season with salt and vanilla paste. Continue whipping and, working in batches, gradually incorporate labneh until the mixture is thick and smooth.
For the Watermelon Molasses:
In a Vitamix blender, purée watermelon until smooth. Strain into a large pot over high heat and add 200 grams sugar, citrus juices, and a pinch of salt. Bring to a boil. Continue boiling for a few hours, stirring occasionally. Taste periodically and add additional sugar as needed to offset the savory flavor. The final product should be thick, similar to the texture of maple syrup. Strain into a nonreactive container and reserve.
For the Watermelon Molasses Buttercream:
Add sugar to a saucepan. Stir in enough water until the sugar reaches the texture of wet sand. Place the saucepan over high heat and cook until the sugar mixture reaches 230°F. Continue to cook until it reaches 240°F. Meanwhile, in the bowl of a stand mixer fitted with a whisk attachment, whisk egg whites on medium speed until soft peaks form. While continuing to whisk, slowly pour the hot sugar down the side of the bowl, allowing a gentle stream into the egg whites. Continue beating on high speed until the mixer feels slightly warm. Switch to the paddle attachment. Beat in butter a few tablespoons at a time, then continue beating until buttercream is smooth and silky. Beat in enough Watermelon Molasses for the flavor to be present but not heady. Season with salt.
To Assemble and Serve:
Level and divide Zucchini Cake into 2 layers. Frost the top of one layer with Labneh. Cover with the second layer. Frost the entire Zucchini Cake with Watermelon Molasses Buttercream, then sprinkle the top with toasted hemp seeds. Using a silicone spatula, make a few buttercream swishes and spoon Watermelon Molasses into the pockets. Serve at room temperature.
