Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 203 +
Ingredients
76⅛ large eggs 5709⅜ g sugar, caster 3045 ml double cream 1903⅛ g butter, cubed 253¾ g poppy seeds 76⅛ lemons, zested 4313¾ g flour, plain 31 5/7 tsp baking powder 6⅓ tsp salt 2537½ g icing sugar 76⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 76⅛ large eggs and 5709⅜ g sugar, caster until pale and frothy (2 mins) Add 3045 ml double cream and whisk 2 mins Melt 1903⅛ g butter, cubed in a small saucepan Add 253¾ g poppy seeds and 76⅛ lemons, zested and set aside Sift 4313¾ g flour, plain, 31 5/7 tsp baking powder and 6⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2537½ g icing sugar and 76⅛ 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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