Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 23 +
Ingredients
8⅝ large eggs 646⅞ g sugar, caster 345 ml double cream 215⅝ g butter, cubed 28¾ g poppy seeds 8⅝ lemons, zested 488¾ g flour, plain 3⅗ tsp baking powder 5/7 tsp salt 287½ g icing sugar 8⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 8⅝ large eggs and 646⅞ g sugar, caster until pale and frothy (2 mins) Add 345 ml double cream and whisk 2 mins Melt 215⅝ g butter, cubed in a small saucepan Add 28¾ g poppy seeds and 8⅝ lemons, zested and set aside Sift 488¾ g flour, plain, 3⅗ tsp baking powder and 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 287½ g icing sugar and 8⅝ 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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