Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 58 +
Ingredients
21¾ large eggs 1631¼ g sugar, caster 870 ml double cream 543¾ g butter, cubed 72½ g poppy seeds 21¾ lemons, zested 1232½ g flour, plain 9 1/16 tsp baking powder 1 13/16 tsp salt 725 g icing sugar 21¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 21¾ large eggs and 1631¼ g sugar, caster until pale and frothy (2 mins) Add 870 ml double cream and whisk 2 mins Melt 543¾ g butter, cubed in a small saucepan Add 72½ g poppy seeds and 21¾ lemons, zested and set aside Sift 1232½ g flour, plain, 9 1/16 tsp baking powder and 1 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 725 g icing sugar and 21¾ 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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