Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 18 +
Ingredients
6¾ large eggs 506¼ g sugar, caster 270 ml double cream 168¾ g butter, cubed 22½ g poppy seeds 6¾ lemons, zested 382½ g flour, plain 2 13/16 tsp baking powder 9/16 tsp salt 225 g icing sugar 6¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 6¾ large eggs and 506¼ g sugar, caster until pale and frothy (2 mins) Add 270 ml double cream and whisk 2 mins Melt 168¾ g butter, cubed in a small saucepan Add 22½ g poppy seeds and 6¾ lemons, zested and set aside Sift 382½ g flour, plain, 2 13/16 tsp baking powder and 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 225 g icing sugar and 6¾ 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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