Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 13 +
Ingredients
4⅞ large eggs 365⅝ g sugar, caster 195 ml double cream 121⅞ g butter, cubed 16¼ g poppy seeds 4⅞ lemons, zested 276¼ g flour, plain 2 tsp baking powder ⅖ tsp salt 162½ g icing sugar 4⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 4⅞ large eggs and 365⅝ g sugar, caster until pale and frothy (2 mins) Add 195 ml double cream and whisk 2 mins Melt 121⅞ g butter, cubed in a small saucepan Add 16¼ g poppy seeds and 4⅞ lemons, zested and set aside Sift 276¼ g flour, plain, 2 tsp baking powder and ⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 162½ g icing sugar and 4⅞ 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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