Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 159 +
Ingredients
59⅝ large eggs 4471⅞ g sugar, caster 2385 ml double cream 1490⅝ g butter, cubed 198¾ g poppy seeds 59⅝ lemons, zested 3378¾ g flour, plain 24 11/13 tsp baking powder 5 tsp salt 1987½ g icing sugar 59⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 59⅝ large eggs and 4471⅞ g sugar, caster until pale and frothy (2 mins) Add 2385 ml double cream and whisk 2 mins Melt 1490⅝ g butter, cubed in a small saucepan Add 198¾ g poppy seeds and 59⅝ lemons, zested and set aside Sift 3378¾ g flour, plain, 24 11/13 tsp baking powder and 5 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1987½ g icing sugar and 59⅝ 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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