Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 201 +
Ingredients
75⅜ large eggs 5653⅛ g sugar, caster 3015 ml double cream 1884⅜ g butter, cubed 251¼ g poppy seeds 75⅜ lemons, zested 4271¼ g flour, plain 31⅖ tsp baking powder 6 2/7 tsp salt 2512½ g icing sugar 75⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 75⅜ large eggs and 5653⅛ g sugar, caster until pale and frothy (2 mins) Add 3015 ml double cream and whisk 2 mins Melt 1884⅜ g butter, cubed in a small saucepan Add 251¼ g poppy seeds and 75⅜ lemons, zested and set aside Sift 4271¼ g flour, plain, 31⅖ tsp baking powder and 6 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2512½ g icing sugar and 75⅜ 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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