The star of this cake is the toasted poppy seed brittle that can be made up to a week in advance. The quantities given will make more brittle than you need here, but that makes for a double Mother’s Day win. Just pop the excess in a sealed container, then wrap it in ribbon and attach a note saying: “This keeps well for a week – it’s lovely crumbled over yoghurt or porridge, or blitzed to a paste for spreading on toast.” Cake and present. Job done!
For the cake batter | |
200g | caster sugar |
140g | softened unsalted butter, cut into rough cubes |
2 | lemons, zest finely grated to get 2 tsp, and juiced, to get 2 tbsp |
3 | eggs |
200g | self-raising flour |
¼ tsp | baking powder |
¼ tsp | fine sea salt |
For the lemon drizzle | |
120g | caster sugar |
3 | lemons, 6-8 strips of zest pared off with a peeler, plus 1 tsp finely grated zest, and juiced, to get 120ml |
For the poppy seed brittle | |
60g | poppy seeds |
50g | caster sugar |
50g | liquid glucose |
25g | softened unsalted butter |
⅛ tsp | flaked sea salt |
For the icing | |
200g | mascarpone |
100ml | double cream |
30g | icing sugar |
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