Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 38 +
Ingredients
14¼ large eggs 1068¾ g sugar, caster 570 ml double cream 356¼ g butter, cubed 47½ g poppy seeds 14¼ lemons, zested 807½ g flour, plain 5 15/16 tsp baking powder 1 3/16 tsp salt 475 g icing sugar 14¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 14¼ large eggs and 1068¾ g sugar, caster until pale and frothy (2 mins) Add 570 ml double cream and whisk 2 mins Melt 356¼ g butter, cubed in a small saucepan Add 47½ g poppy seeds and 14¼ lemons, zested and set aside Sift 807½ g flour, plain, 5 15/16 tsp baking powder and 1 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 475 g icing sugar and 14¼ 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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