Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 43 +
Ingredients
16⅛ large eggs 1209⅜ g sugar, caster 645 ml double cream 403⅛ g butter, cubed 53¾ g poppy seeds 16⅛ lemons, zested 913¾ g flour, plain 6 5/7 tsp baking powder 1⅓ tsp salt 537½ g icing sugar 16⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 16⅛ large eggs and 1209⅜ g sugar, caster until pale and frothy (2 mins) Add 645 ml double cream and whisk 2 mins Melt 403⅛ g butter, cubed in a small saucepan Add 53¾ g poppy seeds and 16⅛ lemons, zested and set aside Sift 913¾ g flour, plain, 6 5/7 tsp baking powder and 1⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 537½ g icing sugar and 16⅛ 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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