A moist and tasty cake that compliment perfectly with a cup of tea.
INGREDIENTS
1 1/2 cups (170g) all-purpose flour
1 1/4 teaspoons (5g) baking powder
1/4 teaspoon (2g) sea salt
1 1/8 cup (225g) light brown sugar
Zest from 3 lemons (1 tablespoon)
3 large eggs, at room temperature
1/2 cup (120ml) fresh double cream or sour cream
1/3 cup (80ml) unsalted butter, cut into pieces
DIRECTIONS
1. Place a rack in the centre of the oven and preheat the oven to 350ºF (180ºC). Grease a 8x3 inch loaf pan with a non-stick spray and line with parchment paper.
2. In a separate bowl sift together the flour, baking powder and salt, mixing well all the ingredients until incorporated. Set aside.
3. In a small sauce pan over low heat, melt the butter with the lemon zest and poppy seeds. Let slightly to cool.
3. Using an electric mixer with medium speed whisk the sugar and eggs, adding one at a time until combine. The mixture should be pale and fluffy. Reduce speed to low and stir in the fresh heavy cream mixing well until combined.
4. Again, sift the flour mixture over the wet ingredients and mix with a rubber spatula until incorporated.
5. Finally, fold in the melted butter over the batter. Mix until everything is incorporated, making sure there are not lumps of flour left. Pour batter into the prepared pan and smooth the top.
6. Bake for 20 minutes to 350ºF (180ºC), then reduce temperature to 325ºF (160ºC) and continuous baking for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean. Let cool in a cooling rack before removing from pan.
To keep it fresh, wrap the cake with cling film up to 3 days.
Recipe from Sweet by Ottolenghi
Enjoy!!