Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 12 +
Ingredients
4½ large eggs 337½ g sugar, caster 180 ml double cream 112½ g butter, cubed 15 g poppy seeds 4½ lemons, zested 255 g flour, plain 1⅞ tsp baking powder ⅜ tsp salt 150 g icing sugar 4½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 4½ large eggs and 337½ g sugar, caster until pale and frothy (2 mins) Add 180 ml double cream and whisk 2 mins Melt 112½ g butter, cubed in a small saucepan Add 15 g poppy seeds and 4½ lemons, zested and set aside Sift 255 g flour, plain, 1⅞ tsp baking powder and ⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 150 g icing sugar and 4½ 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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