Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 147 +
Ingredients
55⅛ large eggs 4134⅜ g sugar, caster 2205 ml double cream 1378⅛ g butter, cubed 183¾ g poppy seeds 55⅛ lemons, zested 3123¾ g flour, plain 23 tsp baking powder 4⅗ tsp salt 1837½ g icing sugar 55⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 55⅛ large eggs and 4134⅜ g sugar, caster until pale and frothy (2 mins) Add 2205 ml double cream and whisk 2 mins Melt 1378⅛ g butter, cubed in a small saucepan Add 183¾ g poppy seeds and 55⅛ lemons, zested and set aside Sift 3123¾ g flour, plain, 23 tsp baking powder and 4⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1837½ g icing sugar and 55⅛ 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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