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Even with the small amount of sugar we use here, this dough should still be perfectly suitable for savory applications like quiche or empanadas..

You can substitute store-bought jam and lemon curd for equally beautiful results.. "It has such a great pillowy consistency, but it's very stable," says Sasha Piligian, of the simple Swiss meringue she uses to lighten the buttercream frosting."I can manipulate it in endless ways, folding in curd, tahini, jam — the possibilities are endless."

Use high-butterfat (82% to 84%) butter, such as Kerrygold or Plugrá, for the richest taste.. Notes from the Food & Wine Test Kitchen.The addition of beaten egg whites to the batter keeps the lemon chiffon cake layers light and airy, and, for a final flourish, Piligian embellishes the frosted cake with edible flower petals, mint leaves, pools of glistening jam, fresh berries, and sliced citrus.. Toasting coriander seeds before grinding them enhances their earthy, lemony flavor, adding dimension to the homemade berry jam.Use it as a sensational breakfast spread, or do as Sasha Piligian does, and work it into the buttercream frosting.. Make ahead.

The Blueberry-Coriander Jam (which yields 1 3/4 cups) can be refrigerated in an airtight container for up to 2 weeks.The Meyer Lemon Curd (1 1/2 cups) can be made up to 2 weeks ahead and refrigerated in an airtight container..

The Blueberry-Coriander Buttercream Frosting (5 1/2 cups) can be made up to one day ahead and refrigerated in an airtight container.

Let come to room temperature, about 1 hour.Freshly grated Parmigiano-Reggiano cheese, for serving.

Bring a large saucepan of water to a boil.Add the shelled fava beans and blanch until bright green, about 1 minute.

Drain and peel the favas..In a large saucepan, heat the 1 tablespoon of olive oil.