Lemon Poppy Seed & Blackberry Cake

Cover one side of each 15cm cake/tart ring with cling film. Place the rings in a hot oven for couple of seconds. This will tighten the cling film. Then line the rings with acetate foil.

Prepare a bowl with cold water and place the gelatine sheets in it to soak.

In a small bowl, mix together sugar and corn starch.

In a saucepan, combine blackberry puree, honey, lemon juice and vanilla extract and bring to a simmer. Add a little bit of the puree mix to the sugar and corn starch mix and whisk until smooth and there are no lumps.

Add the sugar and corn starch mix back into the saucepan and while constantly whisking cook on medium heat until the puree thickens.

Remove the saucepan from the heat, squeeze out excess water from the soaked gelatine sheets and add them to the saucepan. Whisk until all gelatine has dissolved.

Divide the puree mix in two and pour into the prepared tart/cake rings. Let it cool to room temperature and then place in the fridge.

Prepare a bowl with cold water and place the gelatine sheets in it to soak.

In a small bowl, mix together half of the sugar and corn starch.

In a saucepan, combine blackberry puree, heavy cream, other half of the sugar and vanilla extract and bring to a simmer. Add a little bit of the puree mix to the sugar and corn starch mix and whisk until smooth and there are no lumps.

Add the sugar and corn starch mix back into the saucepan and while constantly whisking cook on medium heat until the puree thickens.

Remove the saucepan from the heat, squeeze out excess water from the soaked gelatine sheets and add them to the saucepan. Whisk until all gelatine has dissolved.

Divide the the puree mix in two and pour into the tart/cake rings, on top of the first blackberry layer. Let it cool to room temperature and then place in the fridge.

After the purees have set, you can either use them soft and cool from the fridge or you can place them in the freezer overnight and use them frozen in the cake.

Grease the 18cm diameter cake ring and line with baking paper. Cover one side with tin foil (not needed if you use cake tins) and preheat the oven to 170°C.

Add the lemon zest to the powdered sugar and set aside.

Combine almond flour, baking powder, poppy seeds and salt in a separate bowl and set aside.

In a bowl, combine the eggs and honey, then add the powdered sugar with the lemon zest and whisk until there are no lumps and all is well combined.

Add the lemon juice and 2 thirds of the dry ingredients and whisk.

Lastly, add the oil and the rest of the dry ingredients and whisk until you have a well combined cake batter.

Divide the cake batter into 3 cake rings/tins and bake for 30 minutes until the top is golden brown. If you don't have 3 cake rings/tins, bake each layer one at the time.

Let the cakes cool down and place them in the fridge overnight.

Heat the heavy cream with the vanilla extract in a saucepan or microwave.

Pour the hot cream over the white chocolate, let it sit for half a minute and then whisk until all chocolate has dissolved. Blend with an immersion blender to eliminate lumps if needed.

Cover with cling film to touch and place in the fridge overnight.

As soon as you are ready to assemble the cake, combine the ganache with the cream cheese and whisk until the frosting is light and fluffy. If not used immediately, store the frosting in the fridge.

Pipe some frosting on the cake board and stick the first layer of the cake to it.

Cover the cake with some frosting, place one blackberry insert in the middle and cover again with frosting.

Repeat step 2 one more time.

Place the last cake layer at the top and crumb coat the cake with frosting.

Place the cake in the fridge for at least an hour or in the freezer for 30 minutes.

Cover the cake with frosting and smooth out the sides and the top.

Pour the blackberry sauce on top and evenly spread it.

Place blackberries and lilacs around the edge at the top of the cake.

Place some petals around the edge at the bottom of the cake.