Lemon and Poppy Seed Battenberg Cake

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