Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 33 +
Ingredients
12⅜ large eggs 928⅛ g sugar, caster 495 ml double cream 309⅜ g butter, cubed 41¼ g poppy seeds 12⅜ lemons, zested 701¼ g flour, plain 5 2/13 tsp baking powder 1 tsp salt 412½ g icing sugar 12⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 12⅜ large eggs and 928⅛ g sugar, caster until pale and frothy (2 mins) Add 495 ml double cream and whisk 2 mins Melt 309⅜ g butter, cubed in a small saucepan Add 41¼ g poppy seeds and 12⅜ lemons, zested and set aside Sift 701¼ g flour, plain, 5 2/13 tsp baking powder and 1 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 412½ g icing sugar and 12⅜ 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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