Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 15 +
Ingredients
5⅝ large eggs 421⅞ g sugar, caster 225 ml double cream 140⅝ g butter, cubed 18¾ g poppy seeds 5⅝ lemons, zested 318¾ g flour, plain 2⅓ tsp baking powder 7/15 tsp salt 187½ g icing sugar 5⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 5⅝ large eggs and 421⅞ g sugar, caster until pale and frothy (2 mins) Add 225 ml double cream and whisk 2 mins Melt 140⅝ g butter, cubed in a small saucepan Add 18¾ g poppy seeds and 5⅝ lemons, zested and set aside Sift 318¾ g flour, plain, 2⅓ tsp baking powder and 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 187½ g icing sugar and 5⅝ 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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