Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 30 +
Ingredients
11¼ large eggs 843¾ g sugar, caster 450 ml double cream 281¼ g butter, cubed 37½ g poppy seeds 11¼ lemons, zested 637½ g flour, plain 4 11/16 tsp baking powder 15/16 tsp salt 375 g icing sugar 11¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 11¼ large eggs and 843¾ g sugar, caster until pale and frothy (2 mins) Add 450 ml double cream and whisk 2 mins Melt 281¼ g butter, cubed in a small saucepan Add 37½ g poppy seeds and 11¼ lemons, zested and set aside Sift 637½ g flour, plain, 4 11/16 tsp baking powder and 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 375 g icing sugar and 11¼ 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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