Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 26 +
Ingredients
9¾ large eggs 731¼ g sugar, caster 390 ml double cream 243¾ g butter, cubed 32½ g poppy seeds 9¾ lemons, zested 552½ g flour, plain 4 1/16 tsp baking powder 13/16 tsp salt 325 g icing sugar 9¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 9¾ large eggs and 731¼ g sugar, caster until pale and frothy (2 mins) Add 390 ml double cream and whisk 2 mins Melt 243¾ g butter, cubed in a small saucepan Add 32½ g poppy seeds and 9¾ lemons, zested and set aside Sift 552½ g flour, plain, 4 1/16 tsp baking powder and 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 325 g icing sugar and 9¾ 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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