![Lemon and Poppy Seed Battenberg Cake Lemon and Poppy Seed Battenberg Cake](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/D32FAC4D-FBE1-44C2-B7C9-87FBD1654695/Derivates/70EBD09C-354F-4EFD-8F41-38E0FC2B398B.jpg)
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Ingredients
Lemon Curd
- 1 lemon, thin peelings of skin and 35 g juice
- 75 g granulated sugar
- 50 g unsalted butter, diced
- 2 egg yolks, from large eggs
Sponge
- 1 lemon, thin peelings of skin only
- 175 g caster sugar
- 175 g unsalted butter, soft
- 175 g self-raising flour
- 3 large eggs
- 1 tsp baking powder
- 1 pinch fine sea salt
Flavourings
- pink food colouring gel
- 1 tsp lemon juice
- 2 Tbsp poppy seeds
Assembly
- 320 g marzipan, homemade
Decoration
- 50 g icing sugar, plus extra for dusting
- 1 - 2 tsp lemon juice, to taste
- edible cake decorations
- Nutrition
- per 1 slice
- Calories
- 3030 kJ / 724 kcal
- Protein
- 10.4 g
- Carbohydrates
- 83.6 g
- Fat
- 38.7 g
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