Emerald City Artichoke Olive Oil Cake with Kiwi Filling and Whipped Cream Frosting

Ingredients

• About 2 cups canned artichokes
• 4 large eggs, at room temperature
• 2 cups sugar
• 1 1/3 cups extra-virgin olive oil
• 1 tablespoon lemon zest
• 1/2 teaspoon lemon bakery emulsion
• 2 2/3 cups all-purpose flour
• 1 1/3 teaspoons fine salt
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3 large kiwis, peeled
• 1/2 cup sugar
• 2 tablespoons instant pectin
• 2 cups sugar
• 8 egg whites
• 2 cups (4 sticks) chilled unsalted butter
• 1 teaspoon vanilla bean paste

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