Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 175 +
Ingredients
65⅝ large eggs 4921⅞ g sugar, caster 2625 ml double cream 1640⅝ g butter, cubed 218¾ g poppy seeds 65⅝ lemons, zested 3718¾ g flour, plain 27⅓ tsp baking powder 5 7/15 tsp salt 2187½ g icing sugar 65⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 65⅝ large eggs and 4921⅞ g sugar, caster until pale and frothy (2 mins) Add 2625 ml double cream and whisk 2 mins Melt 1640⅝ g butter, cubed in a small saucepan Add 218¾ g poppy seeds and 65⅝ lemons, zested and set aside Sift 3718¾ g flour, plain, 27⅓ tsp baking powder and 5 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2187½ g icing sugar and 65⅝ 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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