Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 6 +
Ingredients
2¼ large eggs 168¾ g sugar, caster 90 ml double cream 56¼ g butter, cubed 7½ g poppy seeds 2¼ lemons, zested 127½ g flour, plain 15/16 tsp baking powder 3/16 tsp salt 75 g icing sugar 2¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 2¼ large eggs and 168¾ g sugar, caster until pale and frothy (2 mins) Add 90 ml double cream and whisk 2 mins Melt 56¼ g butter, cubed in a small saucepan Add 7½ g poppy seeds and 2¼ lemons, zested and set aside Sift 127½ g flour, plain, 15/16 tsp baking powder and 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 75 g icing sugar and 2¼ 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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