Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 19 +
Ingredients
7⅛ large eggs 534⅜ g sugar, caster 285 ml double cream 178⅛ g butter, cubed 23¾ g poppy seeds 7⅛ lemons, zested 403¾ g flour, plain 3 tsp baking powder ⅗ tsp salt 237½ g icing sugar 7⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 7⅛ large eggs and 534⅜ g sugar, caster until pale and frothy (2 mins) Add 285 ml double cream and whisk 2 mins Melt 178⅛ g butter, cubed in a small saucepan Add 23¾ g poppy seeds and 7⅛ lemons, zested and set aside Sift 403¾ g flour, plain, 3 tsp baking powder and ⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 237½ g icing sugar and 7⅛ 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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