Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 22 +
Ingredients
8¼ large eggs 618¾ g sugar, caster 330 ml double cream 206¼ g butter, cubed 27½ g poppy seeds 8¼ lemons, zested 467½ g flour, plain 3 7/16 tsp baking powder 11/16 tsp salt 275 g icing sugar 8¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 8¼ large eggs and 618¾ g sugar, caster until pale and frothy (2 mins) Add 330 ml double cream and whisk 2 mins Melt 206¼ g butter, cubed in a small saucepan Add 27½ g poppy seeds and 8¼ lemons, zested and set aside Sift 467½ g flour, plain, 3 7/16 tsp baking powder and 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 275 g icing sugar and 8¼ 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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