Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 16 +
Ingredients
6 large eggs 450 g sugar, caster 240 ml double cream 150 g butter, cubed 20 g poppy seeds 6 lemons, zested 340 g flour, plain 2½ tsp baking powder ½ tsp salt 200 g icing sugar 6 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 6 large eggs and 450 g sugar, caster until pale and frothy (2 mins) Add 240 ml double cream and whisk 2 mins Melt 150 g butter, cubed in a small saucepan Add 20 g poppy seeds and 6 lemons, zested and set aside Sift 340 g flour, plain, 2½ tsp baking powder and ½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 200 g icing sugar and 6 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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