Lemon drizzle with poppy seed brittle

dessert · ⏱ 110 min · 8 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v7 · rb0e705f985 20260727Z1751 Lemon Drizzle 🎉 370 g caster sugar 165 g unsalted butter 14.8 ml lemon zest 150 ml lemon juice 3 pieces egg 60 g poppy seed line a 21cm round cake tin with greaseproof paper 🔪 cream caster sugar, butter and lemon zest until pale and fluffy for a minute or two 🌀 beat in the eggs one by one until fully incorporated 🌀 fold in self-raising flour, baking powder, and fine sea salt, then scrape down the bowl 🌀 mix in lemon juice until combined 🔥 ⏱ 35 min smooth batter into the tin and bake until evenly golden and a skewer comes out clean ⏳ transfer the cake to a rack to cool in its tin 🍳 bring sugar, lemon strips, and cold water (50ml) to a boil, then take off the heat and stir in lemon juice 🍳 poke the warm cake all over with a skewer to make holes 🍳 spoon over warm drizzle, saving two tablespoons and all lemon strips for later ⏳ ⏱ 1 h leave the cake to cool completely in its tin 🍳 ⏱ 10 min toasting poppy seeds, gently shaking halfway 🍳 bring sugar, glucose, butter and salt to a boil, then stir in toasted seeds 🍽 roll out brittle mixture under paper to 2mm thick and slide on to a baking tray 🔥 ⏱ 20 min bake brittle, then cool completely ⏳ whisk mascarpone, double cream and icing sugar until stiff peaks for 30 seconds to a minute, then refrigerate until needed 🔪 lift cake from its tin, peel off and discard paper lining, then spoon icing on top in the centre 🍽 spread the icing with a palette knife to cover the cake, keeping it uneven and textured 🔪 sprinkle over remaining teaspoon finely grated lemon zest 🍽 smash a third of brittle into small shards and scatter on top 🔪 drizzle the reserved syrup and lemon peel over the icing pools 🔪 slice and serve 200 g self-raising flour ¼ tsp baking powder ¼ tsp fine sea salt 50 ml cold water 50 g lemon strip zest 50 g liquid glucose ⅛ tsp flaked sea salt 200 g mascarpone 100 ml double cream 30 g icing sugar 200 g 140 g 10 ml self-raising flour, baking powder, fine sea salt 30 ml lemon juice cold water, lemon strip zest 120 g 120 ml 50 g liquid glucose, flaked sea salt 25 g mascarpone, double cream, icing sugar 5 ml lemon zest
http://flowcooking.food/en-us/recipe/780/lemon-drizzle-with-poppy-seed-brittle/