Miss Moina Michael was born in 1869 in Good Hope, Georgia. She was educated at Lucy Cobb Institute, Georgia State Teachers College, and Columbia University in New York City, quite an accomplishment for a woman of her times. She went on to work as a professor at the University of Georgia. When World War One broke out she left her teaching position to volunteer in the war effort. When the war was over Miss Moina returned to the University of Georgia, where she taught continuing education classes for disabled servicemen. She conceived a fundraising idea to help the veterans: selling small silk poppies inspired by John McCrae’s memorial poem “In Flanders Fields.” (“In Flanders fields the poppies blow/Between the crosses row on row.”) Miss Moina from then on wore a red poppy to bring attention to the cause of disabled veterans. By 1921 the American Legion had adopted her red poppy as a symbol of remembrance for fallen soldiers. To me this delicious cake, decorated with red poppies, is as fitting for a patriotic celebration as anything red, white, and blue. Memorial Day is the perfect occasion to serve these poppy seed petits fours.

　　

Ingredients

makes 16 small cakes

　　

Cakes

Nonstick cooking spray

　　6 tablespoons (3/4 stick) unsalted butter, softened, plus more for the pan

　　1 1/4 cups cake flour (not self-rising), plus more for the pan

　　3/4 teaspoon baking powder

　　1/4 teaspoon baking soda

　　1/4 teaspoon salt

　　1 cup granulated sugar

　　1/2 cup almond paste

　　2 tablespoons poppy seeds

　　4 large eggs, separated

　　1/2 teaspoon pure vanilla extract

　　1/2 cup whole milk

　　1/2 cup seedless raspberry jam, warmed to a smooth spreading consistency

　　

Lemon Glaze

8 cups confectioners’ sugar, sifted

　　1/2 cup light corn syrup

　　1 teaspoon pure vanilla extract

　　1/4 teaspoon pure almond extract

　　1/4 teaspoon pure lemon extract

　　

Icing

1 1/4 cups solid vegetable shortening

　　4 tablespoons (1/2 stick) unsalted butter, softened

　　2 cups confectioners’ sugar, sifted

　　1 tablespoon whole milk

　　Red and green paste food coloring

　　

Make the Cake

Step 1

Heat the oven to 350°F. Spray a 12 x 17-inch jelly-roll pan with nonstick cooking spray. Line the pan with parchment paper. Butter the parchment and dust it with flour, tapping out any excess.

　　

Step 2

Sift the 1 1/4 cups of flour, the baking powder, baking soda, and salt onto a piece of parchment paper.

　　

Step 3

Put 3/4 cup of the sugar, the almond paste, and the poppy seeds into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture looks like wet sand.

　　

Step 4

Increase the speed to medium-high. Add the butter and mix for 2 minutes or until light and fluffy. Add the egg yolks and vanilla and mix well. Add the flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl and set aside.

　　

Step 5

In a large bowl, whip the egg whites until foamy. Gradually add the remaining 1/4 cup sugar, beating until soft peaks form. Fold one third of the egg whites into the batter with a rubber spatula. Gently fold in the remaining egg whites.

　　

Step 6

Spread the batter into the prepared pan and smooth the top. Bake for 15 minutes or until a wooden pick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and let the cake cool completely.

　　

Step 7

Turn the cake out onto a work surface and carefully remove the parchment paper. Cut the cake in half crosswise and spread one half of the cake with the jam; top with the remaining cake half. Refrigerate the cake for 1 hour.

　　

Step 8

Trim the sides of the cake and cut the cake into 1 1/2-inch squares. Transfer the cake squares to a wire rack set over a rimmed baking sheet.

　　

Make the Glaze

Step 9

In a bowl set over simmering water, combine 1/2 cup water with the confectioners’ sugar, corn syrup, and vanilla, almond, and lemon extracts. Whisk until the glaze is very warm and smooth. Let cool for about 8 minutes before using to coat the cake squares.

　　

Step 10

Ladle the glaze over each piece of cake, spreading it over the top and sides to coat completely and letting the excess drip onto the baking sheet. If the glaze becomes too thick, add hot water, 1 teaspoon at a time, to loosen it. (The excess icing that drips onto the baking sheet can be scraped off, reheated, strained, and reused.) Let the cakes dry completely.

　　

Make the Icing Poppies

Step 11

In a medium bowl, beat together the shortening and butter with an electric mixer. Gradually add the confectioners’ sugar, 1 cup at a time, beating well on medium speed after each addition and scraping the sides and bottom of the bowl often. When all the sugar is mixed in, the icing will appear dry. Add the milk and beat at medium speed until light and fluffy. Keep the bowl covered with a damp cloth.

　　

Step 12

Divide the icing between 2 bowls, one with one third of the icing and the other with two thirds of the icing. With the food coloring, tint the larger amount red and the other green.

　　

Step 13

Put the icings into parchment paper cones or resealable food-storage bags with a tiny corner cut off. When the cakes are completely dry, pipe poppies onto each cake piece. If desired, place a few poppy seeds in the center of each blossom.

　　Cooks' Note

　　To get involved in the American Legion’s Poppy Campaign visit: www.legion-aux.org/ MO-Programs/Poppy/index.aspx

　　A Southerly Course