Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 5 +
Ingredients
1⅞ large eggs 140⅝ g sugar, caster 75 ml double cream 46⅞ g butter, cubed 6¼ g poppy seeds 1⅞ lemons, zested 106¼ g flour, plain 7/9 tsp baking powder 2/13 tsp salt 62½ g icing sugar 1⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 1⅞ large eggs and 140⅝ g sugar, caster until pale and frothy (2 mins) Add 75 ml double cream and whisk 2 mins Melt 46⅞ g butter, cubed in a small saucepan Add 6¼ g poppy seeds and 1⅞ lemons, zested and set aside Sift 106¼ g flour, plain, 7/9 tsp baking powder and 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 62½ g icing sugar and 1⅞ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: