almond poppy seed cake with mascarpone & butterfly pea topping

preheat the oven to 350°f (175°c). grease and line a springform or cake pan. pour in a bowl, combine the almond flour, brown rice flour, poppy seeds, baking powder, baking soda, and sea salt. pour in a separate bowl, whisk together the eggs, applesauce or yogurt, olive oil or melted butter, vanilla extract, and maple syrup or coconut sugar. gently fold the dry ingredients into the wet mixture until just combined. stir in the lemon zest, if using. pour the batter into the prepared pan and bake for 25–35 minutes, until the cake is golden and springs back when touched. let it cool completely. heat the water and butterfly pea flower in a saucepan over medium heat. steep for 5–10 minutes until the water turns a deep blue. strain the liquid, return it to the saucepan, and add the lemon juice, honey or sugar, and agar-agar or gelatin. cook for 1–2 minutes until fully dissolved. pour the mixture into a flat, circular dish or mold and refrigerate until set, about 1 hour. whip the heavy cream until soft peaks form. add the mascarpone, powdered sugar or maple syrup, and vanilla extract. continue whipping until the mixture is fluffy and spreadable. once the cake is completely cooled, spread the mascarpone whipped cream in a thick, even ring around the top edge of the cake, leaving the center open. carefully place the set butterfly pea flower jelly in the center, filling the space inside the whipped cream ring. for an optional garnish, decorate with edible flowers, crushed pistachios, freeze-dried berries, lemon zest, or thyme sprigs for added texture and color.