Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 17 +
Ingredients
6⅜ large eggs 478⅛ g sugar, caster 255 ml double cream 159⅜ g butter, cubed 21¼ g poppy seeds 6⅜ lemons, zested 361¼ g flour, plain 2⅔ tsp baking powder 8/15 tsp salt 212½ g icing sugar 6⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 6⅜ large eggs and 478⅛ g sugar, caster until pale and frothy (2 mins) Add 255 ml double cream and whisk 2 mins Melt 159⅜ g butter, cubed in a small saucepan Add 21¼ g poppy seeds and 6⅜ lemons, zested and set aside Sift 361¼ g flour, plain, 2⅔ tsp baking powder and 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 212½ g icing sugar and 6⅜ 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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