Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 11 +
Ingredients
4⅛ large eggs 309⅜ g sugar, caster 165 ml double cream 103⅛ g butter, cubed 13¾ g poppy seeds 4⅛ lemons, zested 233¾ g flour, plain 1 5/7 tsp baking powder ⅓ tsp salt 137½ g icing sugar 4⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 4⅛ large eggs and 309⅜ g sugar, caster until pale and frothy (2 mins) Add 165 ml double cream and whisk 2 mins Melt 103⅛ g butter, cubed in a small saucepan Add 13¾ g poppy seeds and 4⅛ lemons, zested and set aside Sift 233¾ g flour, plain, 1 5/7 tsp baking powder and ⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 137½ g icing sugar and 4⅛ 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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