Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 21 +
Ingredients
7⅞ large eggs 590⅝ g sugar, caster 315 ml double cream 196⅞ g butter, cubed 26¼ g poppy seeds 7⅞ lemons, zested 446¼ g flour, plain 3 2/7 tsp baking powder ⅔ tsp salt 262½ g icing sugar 7⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 7⅞ large eggs and 590⅝ g sugar, caster until pale and frothy (2 mins) Add 315 ml double cream and whisk 2 mins Melt 196⅞ g butter, cubed in a small saucepan Add 26¼ g poppy seeds and 7⅞ lemons, zested and set aside Sift 446¼ g flour, plain, 3 2/7 tsp baking powder and ⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 262½ g icing sugar and 7⅞ 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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