Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 185 +
Ingredients
69⅜ large eggs 5203⅛ g sugar, caster 2775 ml double cream 1734⅜ g butter, cubed 231¼ g poppy seeds 69⅜ lemons, zested 3931¼ g flour, plain 28 10/11 tsp baking powder 5 7/9 tsp salt 2312½ g icing sugar 69⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 69⅜ large eggs and 5203⅛ g sugar, caster until pale and frothy (2 mins) Add 2775 ml double cream and whisk 2 mins Melt 1734⅜ g butter, cubed in a small saucepan Add 231¼ g poppy seeds and 69⅜ lemons, zested and set aside Sift 3931¼ g flour, plain, 28 10/11 tsp baking powder and 5 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2312½ g icing sugar and 69⅜ 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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