Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 211 +
Ingredients
79⅛ large eggs 5934⅜ g sugar, caster 3165 ml double cream 1978⅛ g butter, cubed 263¾ g poppy seeds 79⅛ lemons, zested 4483¾ g flour, plain 33 tsp baking powder 6⅗ tsp salt 2637½ g icing sugar 79⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 79⅛ large eggs and 5934⅜ g sugar, caster until pale and frothy (2 mins) Add 3165 ml double cream and whisk 2 mins Melt 1978⅛ g butter, cubed in a small saucepan Add 263¾ g poppy seeds and 79⅛ lemons, zested and set aside Sift 4483¾ g flour, plain, 33 tsp baking powder and 6⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2637½ g icing sugar and 79⅛ 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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