Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 25 +
Ingredients
9⅜ large eggs 703⅛ g sugar, caster 375 ml double cream 234⅜ g butter, cubed 31¼ g poppy seeds 9⅜ lemons, zested 531¼ g flour, plain 3 10/11 tsp baking powder 7/9 tsp salt 312½ g icing sugar 9⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 9⅜ large eggs and 703⅛ g sugar, caster until pale and frothy (2 mins) Add 375 ml double cream and whisk 2 mins Melt 234⅜ g butter, cubed in a small saucepan Add 31¼ g poppy seeds and 9⅜ lemons, zested and set aside Sift 531¼ g flour, plain, 3 10/11 tsp baking powder and 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 312½ g icing sugar and 9⅜ 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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