Part of my process as an eating designer comes from inspiration in the kitchen (but where else? . When I am working through a particular problem or project, I find myself finding and trying new recipes as a way to let all five of my senses in on the action. It’s a lot to just ask only the eyes or hands to do all the solving, what if the ears, nose, or mouth had some great input? And they always do. So today while mulling over my the first project of a series I am doing for my thesis, I decided to make a Meyer Lemon Cake complete with lavender whipped cream. Meyer Lemons have been on the radar the past few weeks (thank you Food Librarian!), so I decided to dive into the collective unconcious and give them a try. This recipe is fantastic where the Meyer lemons are perfectly complimented by the slight acidity in the extra virgin olive oil. That’s right, there is no butter in this making it (at least feel like!) a bit healthier than just your average cake. Expect a moist crumb, a velvety texture, and a lemon filling that will make your mouth pucker in delight. And the lavender honey whipped cream was absolutely the best pairing for a topping, the warmth of the honey and the essence of lavender reminding the eater spring is not just a far away memory.

My Master’s in Fine Arts thesis I have entitled The Favorite. After having done several large scale events such as Pietopia or Uprooted, I have decided to take a more personal approach to the meanings behind food and the action of eating. The Favorite is a series of meals done with different individuals and a guest of their choice. The guest can be dead or alive, famous or kin, someone they know personally or do not know at all. The meal itself is determined on who the participants are, anything from breakfast to cocktails to a midnight snack. The aim of these meals is to explore the more intimate portrait of a community. All of my work starts with an immense amount of research. The design of each meal is my reinterpretation of who the participant’s guest is/was and what they are/were like through taste, smell, tactility, sound, and sight. The materials used in each meal, where the meal is held, and recipes that I create and/or find are all elements in the design process and play into the entire experience.

Now for that Meyer Lemon Cake recipe . Cheers!

For cake
2 tablespoons unsalted butter, melted, for brushing pan
5 large eggs, separated
3/4 cup sugar, divided
3/4 cup extra-virgin olive oil
1 tablespoon grated Meyer lemon zest plus 3 tablespoons Meyer lemon juice (see Cooks’ note, below)
1 cup cake flour (not self-rising)
1/2 teaspoon salt
For filling
1/2 cup plus 1 tablespoon sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
1 teaspoon grated Meyer lemon zest plus 3/4 cup Meyer lemon juice
1 large egg yolk
1 tablespoon unsalted butter
For lavender cream
1 1/2 cups heavy cream
3 tablespoons mild honey
1/2 tablespoon dried lavender blossoms

Make cake:
Preheat oven to 325°F with rack in middle.

Invert bottom of spring form pan and lock on side. Brush pan with melted butter, then chill 2 minutes to set. Line bottom of pan with a round of parchment paper, then brush pan and parchment with another layer of melted butter and chill 2 minutes more. Dust with flour, knocking out excess.

Beat together yolks and 1/2 cup sugar in a large bowl with an electric mixer at high speed until pale and thick, about 3 minutes. At medium speed, beat in oil and lemon zest and juice until just combined. Sift in flour and mix at low speed until just combined.

Beat whites with salt in another large bowl with cleaned beaters at medium-high speed until foamy, then add remaining 1/4 cup sugar a little at a time, beating, and continue to beat until whites just hold soft peaks. Gently fold one third of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Transfer batter to springform pan, smoothing top, and gently rap against counter once or twice to eliminate any air bubbles. Bake until golden brown (top will crack slightly) and a wooden pick inserted in center of cake comes out clean, 40 to 50 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and cool cake to room temperature, about 1 hour (sides will cave in a little).

Make filling while cake cools:
Whisk together sugar, flour, and salt in a small heavy saucepan, then add lemon juice in a slow stream, whisking until combined. Bring to a boil, whisking constantly, then simmer, whisking, until thickened, about 3 minutes. Remove from heat.

Whisk yolk in a small bowl, then add about one fourth of lemon-juice mixture, whisking vigorously. Whisk into remaining lemon-juice mixture and gently boil, whisking, 1 minute. Remove from heat and stir in butter and zest. Transfer filling to a bowl and cover surface with buttered parchment paper. Chill until cool, at least 30 minutes.

Make filling while cake cools:
Bring cream, honey, and lavender blossoms just to a boil in a small saucepan, then remove from heat and let steep, covered, 30 minutes. Strain through a fine-mesh sieve into a bowl, discarding solids, and chill lavender cream, covered, until cold.

Assemble cake:
Invert cake and discard parchment. Cut cake horizontally into 3 even layers with a long serrated knife. Transfer 1 layer, cut side up, to a cake plate. Lightly whisk filling to loosen, then spread half of filling evenly over cake layer on plate, leaving a 1/2-inch border around edge. Place a second cake layer over filling and spread with remaining filling in same manner. Top with remaining cake layer, cut side down, pressing gently so that filling is spread to edge of cake.

Just before serving, beat lavender cream with a whisk until it is thickened and barely holds soft peaks. Dust cake with confectioners sugar and serve with lavender cream.