Method

• 1.
  For the caramelised lemons, place the sugar and 1/4 cup (60ml) water in a saucepan over medium heat, stirring to dissolve sugar. Bring to the boil, then reduce heat to medium-low.
• 2.
  Add lemons and zest and simmer for 10 minutes or until the rind is slightly translucent.
• 3.
  Remove from pan using tongs and set aside. Reserve syrup. Heat the oil in a frypan over medium heat. Add lemon slices and cook for 8 minutes or until dark and caramelised.
• 4.
  Spread on a baking tray lined with baking paper and set aside to cool completely.
• 5.
  Preheat oven to 150°C. Grease and line the base and sides of a 22cm round springform cake pan with baking paper.

• 6.
  For the poppyseed base, place sugar and shortbread in a food processor and whiz until it resembles fine crumbs. With the motor running, slowly add the butter and poppyseeds until combined. Spread evenly across base of prepared pan.
• 7.
  To make the filling, place the cream cheese and sugar in a stand mixer fitted with the paddle attachment and beat until smooth. Add eggs, one at a time, beating until combined.
• 8.
  Add cornflour, creme fraiche and lemon zest and juice, and beat until combined.
• 9.
  Pour the filling over the poppyseed base, then bake on the centre oven rack for 1 hour or until just set, but with a slight wobble in the centre. Turn off oven and cool with the door ajar for 3 hours, then refrigerate for another 2-3 hours or until chilled.
• 10.
  Whisk the thickened cream to soft peaks, then fold through poppyseeds. Top the cake with the poppyseed whipped cream and the caramelised lemons.
• 11.
  Drizzle with reserved lemon syrup to serve.