Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 47 +
Ingredients
17⅝ large eggs 1321⅞ g sugar, caster 705 ml double cream 440⅝ g butter, cubed 58¾ g poppy seeds 17⅝ lemons, zested 998¾ g flour, plain 7⅓ tsp baking powder 1 7/15 tsp salt 587½ g icing sugar 17⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 17⅝ large eggs and 1321⅞ g sugar, caster until pale and frothy (2 mins) Add 705 ml double cream and whisk 2 mins Melt 440⅝ g butter, cubed in a small saucepan Add 58¾ g poppy seeds and 17⅝ lemons, zested and set aside Sift 998¾ g flour, plain, 7⅓ tsp baking powder and 1 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 587½ g icing sugar and 17⅝ 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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