Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 209 +
Ingredients
78⅜ large eggs 5878⅛ g sugar, caster 3135 ml double cream 1959⅜ g butter, cubed 261¼ g poppy seeds 78⅜ lemons, zested 4441¼ g flour, plain 32⅔ tsp baking powder 6 8/15 tsp salt 2612½ g icing sugar 78⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 78⅜ large eggs and 5878⅛ g sugar, caster until pale and frothy (2 mins) Add 3135 ml double cream and whisk 2 mins Melt 1959⅜ g butter, cubed in a small saucepan Add 261¼ g poppy seeds and 78⅜ lemons, zested and set aside Sift 4441¼ g flour, plain, 32⅔ tsp baking powder and 6 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2612½ g icing sugar and 78⅜ 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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