Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 9 +
Ingredients
3⅜ large eggs 253⅛ g sugar, caster 135 ml double cream 84⅜ g butter, cubed 11¼ g poppy seeds 3⅜ lemons, zested 191¼ g flour, plain 1⅖ tsp baking powder 2/7 tsp salt 112½ g icing sugar 3⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 3⅜ large eggs and 253⅛ g sugar, caster until pale and frothy (2 mins) Add 135 ml double cream and whisk 2 mins Melt 84⅜ g butter, cubed in a small saucepan Add 11¼ g poppy seeds and 3⅜ lemons, zested and set aside Sift 191¼ g flour, plain, 1⅖ tsp baking powder and 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 112½ g icing sugar and 3⅜ 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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