Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 46 +
Ingredients
17¼ large eggs 1293¾ g sugar, caster 690 ml double cream 431¼ g butter, cubed 57½ g poppy seeds 17¼ lemons, zested 977½ g flour, plain 7 3/16 tsp baking powder 1 7/16 tsp salt 575 g icing sugar 17¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 17¼ large eggs and 1293¾ g sugar, caster until pale and frothy (2 mins) Add 690 ml double cream and whisk 2 mins Melt 431¼ g butter, cubed in a small saucepan Add 57½ g poppy seeds and 17¼ lemons, zested and set aside Sift 977½ g flour, plain, 7 3/16 tsp baking powder and 1 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 575 g icing sugar and 17¼ 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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