Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 207 +
Ingredients
77⅝ large eggs 5821⅞ g sugar, caster 3105 ml double cream 1940⅝ g butter, cubed 258¾ g poppy seeds 77⅝ lemons, zested 4398¾ g flour, plain 32⅓ tsp baking powder 6 7/15 tsp salt 2587½ g icing sugar 77⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 77⅝ large eggs and 5821⅞ g sugar, caster until pale and frothy (2 mins) Add 3105 ml double cream and whisk 2 mins Melt 1940⅝ g butter, cubed in a small saucepan Add 258¾ g poppy seeds and 77⅝ lemons, zested and set aside Sift 4398¾ g flour, plain, 32⅓ tsp baking powder and 6 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2587½ g icing sugar and 77⅝ 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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