Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 50 +
Ingredients
18¾ large eggs 1406¼ g sugar, caster 750 ml double cream 468¾ g butter, cubed 62½ g poppy seeds 18¾ lemons, zested 1062½ g flour, plain 7 13/16 tsp baking powder 1 9/16 tsp salt 625 g icing sugar 18¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 18¾ large eggs and 1406¼ g sugar, caster until pale and frothy (2 mins) Add 750 ml double cream and whisk 2 mins Melt 468¾ g butter, cubed in a small saucepan Add 62½ g poppy seeds and 18¾ lemons, zested and set aside Sift 1062½ g flour, plain, 7 13/16 tsp baking powder and 1 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 625 g icing sugar and 18¾ 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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