Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 8 +
Ingredients
3 large eggs 225 g sugar, caster 120 ml double cream 75 g butter, cubed 10 g poppy seeds 3 lemons, zested 170 g flour, plain 1¼ tsp baking powder ¼ tsp salt 100 g icing sugar 3 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 3 large eggs and 225 g sugar, caster until pale and frothy (2 mins) Add 120 ml double cream and whisk 2 mins Melt 75 g butter, cubed in a small saucepan Add 10 g poppy seeds and 3 lemons, zested and set aside Sift 170 g flour, plain, 1¼ tsp baking powder and ¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 100 g icing sugar and 3 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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