Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 191 +
Ingredients
71⅝ large eggs 5371⅞ g sugar, caster 2865 ml double cream 1790⅝ g butter, cubed 238¾ g poppy seeds 71⅝ lemons, zested 4058¾ g flour, plain 29 11/13 tsp baking powder 6 tsp salt 2387½ g icing sugar 71⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 71⅝ large eggs and 5371⅞ g sugar, caster until pale and frothy (2 mins) Add 2865 ml double cream and whisk 2 mins Melt 1790⅝ g butter, cubed in a small saucepan Add 238¾ g poppy seeds and 71⅝ lemons, zested and set aside Sift 4058¾ g flour, plain, 29 11/13 tsp baking powder and 6 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2387½ g icing sugar and 71⅝ 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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