Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 215 +
Ingredients
80⅝ large eggs 6046⅞ g sugar, caster 3225 ml double cream 2015⅝ g butter, cubed 268¾ g poppy seeds 80⅝ lemons, zested 4568¾ g flour, plain 33⅗ tsp baking powder 6 5/7 tsp salt 2687½ g icing sugar 80⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 80⅝ large eggs and 6046⅞ g sugar, caster until pale and frothy (2 mins) Add 3225 ml double cream and whisk 2 mins Melt 2015⅝ g butter, cubed in a small saucepan Add 268¾ g poppy seeds and 80⅝ lemons, zested and set aside Sift 4568¾ g flour, plain, 33⅗ tsp baking powder and 6 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2687½ g icing sugar and 80⅝ 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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