Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 195 +
Ingredients
73⅛ large eggs 5484⅜ g sugar, caster 2925 ml double cream 1828⅛ g butter, cubed 243¾ g poppy seeds 73⅛ lemons, zested 4143¾ g flour, plain 30 7/15 tsp baking powder 6 1/11 tsp salt 2437½ g icing sugar 73⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 73⅛ large eggs and 5484⅜ g sugar, caster until pale and frothy (2 mins) Add 2925 ml double cream and whisk 2 mins Melt 1828⅛ g butter, cubed in a small saucepan Add 243¾ g poppy seeds and 73⅛ lemons, zested and set aside Sift 4143¾ g flour, plain, 30 7/15 tsp baking powder and 6 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2437½ g icing sugar and 73⅛ 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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