Poema Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.

Cream butter and sugar

In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter (0.5 cups) with 1 cup granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes.

Add eggs and flavor

Add the eggs one at a time, beating briefly after each addition until incorporated. Add 1 tsp vanilla extract and continue to mix until combined.

Combine dry ingredients

In a separate bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder and 0.5 tsp fine sea salt until evenly distributed.

Alternate dry and wet

With the mixer on low, add one-third of the dry mixture to the butter mixture, then half of the 0.5 cup whole milk. Repeat with another third of the dry mixture, the remaining milk, then finish with the last third of the dry ingredients. Mix just until combined—do not overmix.

Bake the cake

Pour the batter into the prepared 8-inch pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Remove from oven and let cool in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.

While the cake bakes or cools, make the floral syrup. In a small saucepan combine 0.5 cup water and 0.25 cup granulated sugar. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved. Remove from heat and stir in 1 tsp rose water, 0.5 tsp orange blossom water and 1 tbsp fresh lemon juice. Let the syrup cool slightly.

Once the cake is completely cooled, use a skewer or fork to poke shallow holes across the top. Spoon or brush the warm (not boiling) floral syrup evenly over the cake, allowing it to soak in. Use all the syrup; this will keep the cake moist and impart the Poema floral aroma.

Chill a mixing bowl and whisk attachment in the freezer for 10 minutes to help the cream whip better. Pour 1.5 cups chilled heavy cream into the bowl, add 0.25 cup powdered sugar, 0.5 tsp vanilla extract and 0.25 tsp rose water.

Whip the mixture on medium-high speed until soft peaks form and the cream holds shape but is still light and silky. Taste and adjust sweetness or rose water by adding a few drops more rose water if desired (be cautious—rose water is potent).

Reserve about 1/4 cup of the whipped cream for piping or decorative dollops. Spread the remaining Chantilly evenly over the soaked cake surface with an offset spatula or spoon.

Arrange 1 cup fresh raspberries over the top of the cake, either in a single layer or in a pretty concentric pattern. Dot with reserved whipped cream if desired for extra decoration.

If using edible rose petals, scatter them lightly over the raspberries and whipped cream for a poetic finish. Dust the edges with 1 tsp icing sugar just before serving for a delicate look.

Chill the assembled cake for at least 30 minutes to set the flavors together. Slice into 8 pieces and serve chilled or at cool room temperature.