When I was doing research on Lady M (I need to better understand my enemy to spite them) I came across a cake that was called a Mimosa cake. It was this cake covered in cubes, and it was vanilla flavored. Now, I was expecting champagne and oranges, so I was really disappointed at first. But doing more research, I was able to figure out really quickly that a mimosa, besides being a great drink to have during brunch while you’re bitching about morons, is actually a flower that grows in Italy. The mimosa cake is inspired not by the drink, but a yellow flower, hence the shape and color of the cake. So with that in mind, I wanted to make my own Mimosa cake, but using flavors of the summer, since I am most certainly not going to present anyone with a boring vanilla cake with a boring vanilla filling, because that would be like taking a shit off the side of the Eiffel Tower. I would never do that to you, random person who may or may not be reading this.

For my cake, I am doing a Meyer lemon-olive oil chiffon cake, fennel pollen-olive oil infused lemon curd, fennel pollen-Meyer lemon syrup, and dehydrated lemon slices to garnish. I love how fennel flowers look similar to the mimosa, so that’s where the inspiration to use the fennel pollen came from, well besides the fact that fennel pollen, olive oil, and lemons just go so naturally well together that I would be a moron not to pair the three in my conquest to show Lady M why I can make their shit and make it better than they can, and at a cheaper cost to myself.

For the cake:
6 egg whites
3 egg yolks
1/4 teaspoon turmeric
2 tablespoons Meyer lemon zest
1 1/2 tablespoons Meyer lemon juice
1 cup all-purpose flour
3/4 cups granulated sugar
1 teaspoon baking powder
a pinch of salt
1/4 cup olive oil
1 teaspoon vanilla extract

Whip together the egg whites with 1/2 cup sugar, turmeric, lemon juice, baking powder, salt, and vanilla. Whip together the egg yolks with the olive oil, zest, and remaining 1/4 cup sugar. Once the whites are stiff and the yolks and pale and thickened substantially, sift the flour and fold everything together. Pour a third of the batter into a lined 6 inch ring mold, and then pour the rest into silicone bar molds. Bake the bars at 375 degrees F for 15 minutes, while the round cake will be baked at 375 degrees as well, but for 35 minutes.

For the syrup:
Juice and zest from 2 Meyer lemons
2 tablespoons granulated sugar
1 teaspoon fennel pollen
a pinch of salt
2 tablespoons mizuame

Combine ingredients and bring to a simmer. Simmer for 5 minutes on low heat and then strain out the solids. Cool down before using.

For the curd:
3 egg yolks
8 oz. mascarpone cheese
juice from 2 meyer lemons
zest from 2 meyer lemons
1 1/2 teaspoons gelatin powder + 1 tablespoon water
3 tablespoons olive oil
1 teaspoon fennel pollen
1/4 cup granulated sugar
a pinch of salt
1 teaspoon vanilla extract

Melt down gelatin into salt and meyer lemon juice, fennel pollen, and zest. Strain and temper into egg yolks and sugar. Whisk together on medium high heat for 2 minutes then strain. In another bowl, whip the vanilla with mascarpone and olive oil. Fold together with the egg yolk mixture. In a lined ring mold, place down one round of cake and drizzle on the syrup. Then place on 1/3 of the mixture. Then place in the next round of cake, and repeat. Freeze the cake and reserve the remaining curd for coating the sides of the cake with.

For the lemon slices:
1 Meyer lemon; sliced into thin slices
1 tablespoon granulated sugar
1/2 cup warm water

Melt sugar into water. Allow the Meyer lemon slices to sit in the water for 10 minutes. Spread onto a silicone baking sheet, patting them dry, and bake at 150 degrees F for 2 hours. Cool completely.

For assembly:
Spread the remaining 1/3 of the curd around the outside of the cake, making sure to work it if it is too firm or set already. Lightly drizzle the cake cubes in the syrup and cover the cake in the cubes. Allow the cubes to set around the cake before garnishing with the dried lemon slices and powdered sugar.