Lemon poppyseed cake

Method

1. Preheat oven to 175°C. 2. Combine the flour, baking powder, poppyseeds, and salt. Set the mixture aside. 3. Break the eggs into a bowl, keeping the yolks intact. 4. Put the marzipan, sugar, and lemon zest into a stand mixer and start mixing at low speed until the sugar and marzipan are combined. 5. Add the butter little by little, whipping the dough for 10 minutes so that it expands by about 20%. When the dough is nice and fluffy, add eggs one by one at an interval of 20 seconds, or until each egg is fully incorporated. 6. Scrape the dough off the blade. Sieve the dry mix into the dough and fold it together with a spatula. 7. If you’re using a loaf tin, put the dough into the tin and spread it evenly. Otherwise, pipe or spoon the dough directly into moulds. 8. Bake the cake for 22 minutes in moulds or 55 minutes in a loaf pan. 9. Let the cake cool before removing it from the tin or moulds. In the meantime, make the brown butter. 10. For the loaf, brush the top and sides with brown butter, then coat it with sugar. Cubes should be glazed on all sides with brown butter, then rolled in granulated sugar. 11. Let the cake sit for 5 minutes to set.