Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 151 +
Ingredients
56⅝ large eggs 4246⅞ g sugar, caster 2265 ml double cream 1415⅝ g butter, cubed 188¾ g poppy seeds 56⅝ lemons, zested 3208¾ g flour, plain 23⅗ tsp baking powder 4 5/7 tsp salt 1887½ g icing sugar 56⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 56⅝ large eggs and 4246⅞ g sugar, caster until pale and frothy (2 mins) Add 2265 ml double cream and whisk 2 mins Melt 1415⅝ g butter, cubed in a small saucepan Add 188¾ g poppy seeds and 56⅝ lemons, zested and set aside Sift 3208¾ g flour, plain, 23⅗ tsp baking powder and 4 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1887½ g icing sugar and 56⅝ 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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