Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 20 +
Ingredients
7½ large eggs 562½ g sugar, caster 300 ml double cream 187½ g butter, cubed 25 g poppy seeds 7½ lemons, zested 425 g flour, plain 3⅛ tsp baking powder ⅝ tsp salt 250 g icing sugar 7½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 7½ large eggs and 562½ g sugar, caster until pale and frothy (2 mins) Add 300 ml double cream and whisk 2 mins Melt 187½ g butter, cubed in a small saucepan Add 25 g poppy seeds and 7½ lemons, zested and set aside Sift 425 g flour, plain, 3⅛ tsp baking powder and ⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 250 g icing sugar and 7½ 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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