Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 41 +
Ingredients
15⅜ large eggs 1153⅛ g sugar, caster 615 ml double cream 384⅜ g butter, cubed 51¼ g poppy seeds 15⅜ lemons, zested 871¼ g flour, plain 6⅖ tsp baking powder 1 2/7 tsp salt 512½ g icing sugar 15⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 15⅜ large eggs and 1153⅛ g sugar, caster until pale and frothy (2 mins) Add 615 ml double cream and whisk 2 mins Melt 384⅜ g butter, cubed in a small saucepan Add 51¼ g poppy seeds and 15⅜ lemons, zested and set aside Sift 871¼ g flour, plain, 6⅖ tsp baking powder and 1 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 512½ g icing sugar and 15⅜ 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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