Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 29 +
Ingredients
10⅞ large eggs 815⅝ g sugar, caster 435 ml double cream 271⅞ g butter, cubed 36¼ g poppy seeds 10⅞ lemons, zested 616¼ g flour, plain 4 8/15 tsp baking powder 10/11 tsp salt 362½ g icing sugar 10⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 10⅞ large eggs and 815⅝ g sugar, caster until pale and frothy (2 mins) Add 435 ml double cream and whisk 2 mins Melt 271⅞ g butter, cubed in a small saucepan Add 36¼ g poppy seeds and 10⅞ lemons, zested and set aside Sift 616¼ g flour, plain, 4 8/15 tsp baking powder and 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 362½ g icing sugar and 10⅞ 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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