Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 169 +
Ingredients
63⅜ large eggs 4753⅛ g sugar, caster 2535 ml double cream 1584⅜ g butter, cubed 211¼ g poppy seeds 63⅜ lemons, zested 3591¼ g flour, plain 26⅖ tsp baking powder 5 2/7 tsp salt 2112½ g icing sugar 63⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 63⅜ large eggs and 4753⅛ g sugar, caster until pale and frothy (2 mins) Add 2535 ml double cream and whisk 2 mins Melt 1584⅜ g butter, cubed in a small saucepan Add 211¼ g poppy seeds and 63⅜ lemons, zested and set aside Sift 3591¼ g flour, plain, 26⅖ tsp baking powder and 5 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2112½ g icing sugar and 63⅜ 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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