Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 42 +
Ingredients
15¾ large eggs 1181¼ g sugar, caster 630 ml double cream 393¾ g butter, cubed 52½ g poppy seeds 15¾ lemons, zested 892½ g flour, plain 6 9/16 tsp baking powder 1 5/16 tsp salt 525 g icing sugar 15¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 15¾ large eggs and 1181¼ g sugar, caster until pale and frothy (2 mins) Add 630 ml double cream and whisk 2 mins Melt 393¾ g butter, cubed in a small saucepan Add 52½ g poppy seeds and 15¾ lemons, zested and set aside Sift 892½ g flour, plain, 6 9/16 tsp baking powder and 1 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 525 g icing sugar and 15¾ 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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