Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 7 +
Ingredients
2⅝ large eggs 196⅞ g sugar, caster 105 ml double cream 65⅝ g butter, cubed 8¾ g poppy seeds 2⅝ lemons, zested 148¾ g flour, plain 1 1/11 tsp baking powder 2/9 tsp salt 87½ g icing sugar 2⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 2⅝ large eggs and 196⅞ g sugar, caster until pale and frothy (2 mins) Add 105 ml double cream and whisk 2 mins Melt 65⅝ g butter, cubed in a small saucepan Add 8¾ g poppy seeds and 2⅝ lemons, zested and set aside Sift 148¾ g flour, plain, 1 1/11 tsp baking powder and 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 87½ g icing sugar and 2⅝ 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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