Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 3 +
Ingredients
1⅛ large eggs 84⅜ g sugar, caster 45 ml double cream 28⅛ g butter, cubed 3¾ g poppy seeds 1⅛ lemons, zested 63¾ g flour, plain 7/15 tsp baking powder 1/11 tsp salt 37½ g icing sugar 1⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 1⅛ large eggs and 84⅜ g sugar, caster until pale and frothy (2 mins) Add 45 ml double cream and whisk 2 mins Melt 28⅛ g butter, cubed in a small saucepan Add 3¾ g poppy seeds and 1⅛ lemons, zested and set aside Sift 63¾ g flour, plain, 7/15 tsp baking powder and 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 37½ g icing sugar and 1⅛ 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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