Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 4 +
Ingredients
1½ large eggs 112½ g sugar, caster 60 ml double cream 37½ g butter, cubed 5 g poppy seeds 1½ lemons, zested 85 g flour, plain ⅝ tsp baking powder ⅛ tsp salt 50 g icing sugar 1½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 1½ large eggs and 112½ g sugar, caster until pale and frothy (2 mins) Add 60 ml double cream and whisk 2 mins Melt 37½ g butter, cubed in a small saucepan Add 5 g poppy seeds and 1½ lemons, zested and set aside Sift 85 g flour, plain, ⅝ tsp baking powder and ⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 50 g icing sugar and 1½ 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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