Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 27 +
Ingredients
10⅛ large eggs 759⅜ g sugar, caster 405 ml double cream 253⅛ g butter, cubed 33¾ g poppy seeds 10⅛ lemons, zested 573¾ g flour, plain 4 2/9 tsp baking powder 11/13 tsp salt 337½ g icing sugar 10⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 10⅛ large eggs and 759⅜ g sugar, caster until pale and frothy (2 mins) Add 405 ml double cream and whisk 2 mins Melt 253⅛ g butter, cubed in a small saucepan Add 33¾ g poppy seeds and 10⅛ lemons, zested and set aside Sift 573¾ g flour, plain, 4 2/9 tsp baking powder and 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 337½ g icing sugar and 10⅛ 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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