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Lemon Drizzle Cake and Date Cookies: Yotam Ottolenghi's Mother's Day Bakes
Ingredients
  • subheading: 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
  • subheading: For the lemon drizzle:
  • 120g caster sugar
  • 3 lemons, 6 to 8 strips of zest pared off with a peeler, plus 1 tsp finely grated zest, and juiced, to get 120ml
  • subheading: For the poppy seed brittle:
  • 60g poppy seeds
  • 50g caster sugar
  • 50g liquid glucose
  • 25g softened unsalted butter
  • ⅛ tsp flaked sea salt
  • subheading: For the icing:
  • 200g mascarpone
  • 100ml double cream
  • 30g icing sugar
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