Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 37 +
Ingredients
13⅞ large eggs 1040⅝ g sugar, caster 555 ml double cream 346⅞ g butter, cubed 46¼ g poppy seeds 13⅞ lemons, zested 786¼ g flour, plain 5 7/9 tsp baking powder 1 2/13 tsp salt 462½ g icing sugar 13⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 13⅞ large eggs and 1040⅝ g sugar, caster until pale and frothy (2 mins) Add 555 ml double cream and whisk 2 mins Melt 346⅞ g butter, cubed in a small saucepan Add 46¼ g poppy seeds and 13⅞ lemons, zested and set aside Sift 786¼ g flour, plain, 5 7/9 tsp baking powder and 1 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 462½ g icing sugar and 13⅞ 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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