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1
Heat the oven to 350F.
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2
Spray a 12 x 17-inch jelly-roll pan with nonstick cooking spray.
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3
Line the pan with parchment paper.
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4
Butter the parchment and dust it with flour, tapping out any excess.
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5
Sift the 1 1/4 cups of flour, the baking powder, baking soda, and salt onto a piece of parchment paper.
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6
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.
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7
Mix on medium-low speed until the mixture looks like wet sand.
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8
Increase the speed to medium-high.
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9
Add the butter and mix for 2 minutes or until light and fluffy.
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10
Add the egg yolks and vanilla and mix well.
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11
Add the flour mixture in 2 batches, alternating with the milk.
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12
Transfer to a large bowl and set aside.
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13
In a large bowl, whip the egg whites until foamy.
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14
Gradually add the remaining 1/4 cup sugar, beating until soft peaks form.
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15
Fold one third of the egg whites into the batter with a rubber spatula.
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16
Gently fold in the remaining egg whites.
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17
Spread the batter into the prepared pan and smooth the top.
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18
Bake for 15 minutes or until a wooden pick inserted into the center of the cake comes out clean.
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19
Transfer the pan to a wire rack and let the cake cool completely.
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20
Turn the cake out onto a work surface and carefully remove the parchment paper.
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21
Cut the cake in half crosswise and spread one half of the cake with the jam; top with the remaining cake half.
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22
Refrigerate the cake for 1 hour.
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23
Trim the sides of the cake and cut the cake into 1 1/2-inch squares.
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24
Transfer the cake squares to a wire rack set over a rimmed baking sheet.
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25
In a bowl set over simmering water, combine 1/2 cup water with the confectioners sugar, corn syrup, and vanilla, almond, and lemon extracts.
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26
Whisk until the glaze is very warm and smooth.
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27
Let cool for about 8 minutes before using to coat the cake squares.
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28
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.
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29
If the glaze becomes too thick, add hot water, 1 teaspoon at a time, to loosen it.
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30
(The excess icing that drips onto the baking sheet can be scraped off, reheated, strained, and reused.)
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31
Let the cakes dry completely.
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32
In a medium bowl, beat together the shortening and butter with an electric mixer.
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33
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.
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34
When all the sugar is mixed in, the icing will appear dry.
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35
Add the milk and beat at medium speed until light and fluffy.
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36
Keep the bowl covered with a damp cloth.
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37
Divide the icing between 2 bowls, one with one third of the icing and the other with two thirds of the icing.
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38
With the food coloring, tint the larger amount red and the other green.
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39
Put the icings into parchment paper cones or resealable food-storage bags with a tiny corner cut off.
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40
When the cakes are completely dry, pipe poppies onto each cake piece.
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41
If desired, place a few poppy seeds in the center of each blossom.
