|1||Preheat the oven to 180°C (170°C fan, gas mark 4).|
|2||Place all the cake ingredients in the metal bowl and run the PASTRY/CAKE programme. Butter a 20cm cake tin and pour the cake batter into it.|
|3||Bake for 30 to 35 minutes. Prepare the LEMON CURD: Put all the ingredients, except the butter, into the metal bowl. Run the EXPERT programme for 10 minutes/speed 3/95°C. After 1 minute, add the butter little by little, through the opening. Let the pieces melt before continuing to add any more.|
Refrigerate the lemon curd for at least 30 minutes before using.
|4||Turn the cake out onto a rack; cool. When cold, cut the cake in two layers; generously spread the one layer with the lemon curd and cover with the other layer.|
|5||Put all the icing ingredients, except the poppy seeds, into the metal bowl. Run the EXPERT programme (without heating) for 1 minute 30/speed 3. Pour over the cake and sprinkle with poppy seeds.|