Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 2 +
Ingredients
¾ large eggs 56¼ g sugar, caster 30 ml double cream 18¾ g butter, cubed 2½ g poppy seeds ¾ lemons, zested 42½ g flour, plain 5/16 tsp baking powder 1/16 tsp salt 25 g icing sugar ¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk ¾ large eggs and 56¼ g sugar, caster until pale and frothy (2 mins) Add 30 ml double cream and whisk 2 mins Melt 18¾ g butter, cubed in a small saucepan Add 2½ g poppy seeds and ¾ lemons, zested and set aside Sift 42½ g flour, plain, 5/16 tsp baking powder and 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 25 g icing sugar and ¾ 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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