Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 35 +
Ingredients
13⅛ large eggs 984⅜ g sugar, caster 525 ml double cream 328⅛ g butter, cubed 43¾ g poppy seeds 13⅛ lemons, zested 743¾ g flour, plain 5 7/15 tsp baking powder 1 1/11 tsp salt 437½ g icing sugar 13⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 13⅛ large eggs and 984⅜ g sugar, caster until pale and frothy (2 mins) Add 525 ml double cream and whisk 2 mins Melt 328⅛ g butter, cubed in a small saucepan Add 43¾ g poppy seeds and 13⅛ lemons, zested and set aside Sift 743¾ g flour, plain, 5 7/15 tsp baking powder and 1 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 437½ g icing sugar and 13⅛ 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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