For the cake
1 Preheat the oven using Conventional heat 150° and grease a rectangular cake tin. Place the wire rack on shelf position 3.
2 Whisk the eggs, lemon zest and sugar together in a bowl with an electric hand whisk until it has doubled in size and it is pale yellow.
3 Sieve together the flour, baking powder and salt and fold it into the egg mixture, trying not to lose too much of the volume.
4 In a jug, whisk together the butter, oil and poppy seeds and slowly mix into the cake mixture.
5 Pour the cake batter into the tin and bake in the oven for 45 minutes.
6 Once the cake has cooled down, cut it in two pieces, wrapping each half in cling film until you are ready to use them.
For the white chocolate crumb
1 Preheat the oven using Fan Plus 130°.
2 Combine 40g of milk powder, plain flour, cornflour, sugar and salt in a medium bowl and mix it with a spatula.
3 Add the melted butter to the mixture and combine until the mixture starts to look like small clusters.
4 Spread the clusters on a baking tray and bake for 20 minutes. Cool completely.
5 Put the crumbs in a bowl again, and toss the rest of the milk powder throughout the mixture.
6 Pour in the melted chocolate and toss until your clusters are enrobed. Then continue tossing every now and then until the white chocolate sets and you have lots of clusters that resemble crumbs. Keep refrigerated.
1 Unwrap one of the cake halves and slice it very thinly. Spread the slices in a baking tray and dry using the drying setting in your oven for 45 minutes.
2 Cut the other part of the cake in to pieces.
3 On the plate, spread a couple of teaspoons of lemon curd around, and another dot in the centre of the plate.
4 Place the dried cake slice in the middle of the plate.
5 Place a piece of the cut cake on top of the dried slice and alternate the pistachios and milk crumb on top.
6 Finally, spoon a quenelle of the lemon sorbet on the top of the cake and garnish with an edible flower.