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Lemon and Poppy Seed Battenberg Cake

Lemon and Poppy Seed Battenberg Cake
3.9 10 ratings
Prep. 30 min
Total 1 h 45 min
8 slices
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Ingredients

Lemon Curd
  • lemon thin peelings of skin and 35 g juice
    1
  • granulated sugar
    75 g
  • unsalted butter diced
    50 g
  • egg yolks from large eggs
    2
Sponge
  • lemon thin peelings of skin only
    1
  • caster sugar
    175 g
  • unsalted butter soft
    175 g
  • self-raising flour
    175 g
  • large eggs
    3
  • baking powder
    1 tsp
  • fine sea salt
    1 pinch
Flavourings
  • pink food colouring gel
  • lemon juice
    1 tsp
  • poppy seeds
    2 Tbsp
Assembly
  • marzipan homemade
    320 g
Decoration
  • icing sugar plus extra for dusting
    50 g
  • lemon juice to taste
    1 - 2 tsp
  • edible cake decorations

Difficulty

medium

Nutrition per 1 slice

Protein 10.4 g
Calories 3030 kJ / 724 kcal
Fat 38.7 g
Carbohydrates 83.6 g

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