Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 24 +
Ingredients
9 large eggs 675 g sugar, caster 360 ml double cream 225 g butter, cubed 30 g poppy seeds 9 lemons, zested 510 g flour, plain 3¾ tsp baking powder ¾ tsp salt 300 g icing sugar 9 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 9 large eggs and 675 g sugar, caster until pale and frothy (2 mins) Add 360 ml double cream and whisk 2 mins Melt 225 g butter, cubed in a small saucepan Add 30 g poppy seeds and 9 lemons, zested and set aside Sift 510 g flour, plain, 3¾ tsp baking powder and ¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 300 g icing sugar and 9 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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