Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 34 +
Ingredients
12¾ large eggs 956¼ g sugar, caster 510 ml double cream 318¾ g butter, cubed 42½ g poppy seeds 12¾ lemons, zested 722½ g flour, plain 5 5/16 tsp baking powder 1 1/16 tsp salt 425 g icing sugar 12¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 12¾ large eggs and 956¼ g sugar, caster until pale and frothy (2 mins) Add 510 ml double cream and whisk 2 mins Melt 318¾ g butter, cubed in a small saucepan Add 42½ g poppy seeds and 12¾ lemons, zested and set aside Sift 722½ g flour, plain, 5 5/16 tsp baking powder and 1 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 425 g icing sugar and 12¾ 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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