Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 28 +
Ingredients
10½ large eggs 787½ g sugar, caster 420 ml double cream 262½ g butter, cubed 35 g poppy seeds 10½ lemons, zested 595 g flour, plain 4⅜ tsp baking powder ⅞ tsp salt 350 g icing sugar 10½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 10½ large eggs and 787½ g sugar, caster until pale and frothy (2 mins) Add 420 ml double cream and whisk 2 mins Melt 262½ g butter, cubed in a small saucepan Add 35 g poppy seeds and 10½ lemons, zested and set aside Sift 595 g flour, plain, 4⅜ tsp baking powder and ⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 350 g icing sugar and 10½ 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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