Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 10 +
Ingredients
3¾ large eggs 281¼ g sugar, caster 150 ml double cream 93¾ g butter, cubed 12½ g poppy seeds 3¾ lemons, zested 212½ g flour, plain 1 9/16 tsp baking powder 5/16 tsp salt 125 g icing sugar 3¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 3¾ large eggs and 281¼ g sugar, caster until pale and frothy (2 mins) Add 150 ml double cream and whisk 2 mins Melt 93¾ g butter, cubed in a small saucepan Add 12½ g poppy seeds and 3¾ lemons, zested and set aside Sift 212½ g flour, plain, 1 9/16 tsp baking powder and 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 125 g icing sugar and 3¾ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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