Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 39 +
Ingredients
14⅝ large eggs 1096⅞ g sugar, caster 585 ml double cream 365⅝ g butter, cubed 48¾ g poppy seeds 14⅝ lemons, zested 828¾ g flour, plain 6 1/11 tsp baking powder 1 2/9 tsp salt 487½ g icing sugar 14⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 14⅝ large eggs and 1096⅞ g sugar, caster until pale and frothy (2 mins) Add 585 ml double cream and whisk 2 mins Melt 365⅝ g butter, cubed in a small saucepan Add 48¾ g poppy seeds and 14⅝ lemons, zested and set aside Sift 828¾ g flour, plain, 6 1/11 tsp baking powder and 1 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 487½ g icing sugar and 14⅝ 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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