Gateau Breton with Prunes, Mace and Poppyseeds | SPC

Ingredients

• 425g prunes in natural juice, pitted and chopped
• 1/2 cup dry sherry
• 1/4 cup dark honey
• 1/2 cup toasted poppyseeds, ground*
• 2 Tbsp lime marmalade
• 250g unsalted butter, at room temperature
• 200g caster sugar
• 50g dark brown sugar
• 1/2 tsp ground mace**
• pinch salt
• 6 egg yolks
• 450g plain flour
• 50g rye flour***
• juice of 1 lemon
• 1 egg, beaten
• marinated prunes and heavy cream, to serve