Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 57 +
Ingredients
21⅜ large eggs 1603⅛ g sugar, caster 855 ml double cream 534⅜ g butter, cubed 71¼ g poppy seeds 21⅜ lemons, zested 1211¼ g flour, plain 8 10/11 tsp baking powder 1 7/9 tsp salt 712½ g icing sugar 21⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 21⅜ large eggs and 1603⅛ g sugar, caster until pale and frothy (2 mins) Add 855 ml double cream and whisk 2 mins Melt 534⅜ g butter, cubed in a small saucepan Add 71¼ g poppy seeds and 21⅜ lemons, zested and set aside Sift 1211¼ g flour, plain, 8 10/11 tsp baking powder and 1 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 712½ g icing sugar and 21⅜ 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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