Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 155 +
Ingredients
58⅛ large eggs 4359⅜ g sugar, caster 2325 ml double cream 1453⅛ g butter, cubed 193¾ g poppy seeds 58⅛ lemons, zested 3293¾ g flour, plain 24 2/9 tsp baking powder 4 11/13 tsp salt 1937½ g icing sugar 58⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 58⅛ large eggs and 4359⅜ g sugar, caster until pale and frothy (2 mins) Add 2325 ml double cream and whisk 2 mins Melt 1453⅛ g butter, cubed in a small saucepan Add 193¾ g poppy seeds and 58⅛ lemons, zested and set aside Sift 3293¾ g flour, plain, 24 2/9 tsp baking powder and 4 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1937½ g icing sugar and 58⅛ 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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