Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 217 +
Ingredients
81⅜ large eggs 6103⅛ g sugar, caster 3255 ml double cream 2034⅜ g butter, cubed 271¼ g poppy seeds 81⅜ lemons, zested 4611¼ g flour, plain 33 10/11 tsp baking powder 6 7/9 tsp salt 2712½ g icing sugar 81⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 81⅜ large eggs and 6103⅛ g sugar, caster until pale and frothy (2 mins) Add 3255 ml double cream and whisk 2 mins Melt 2034⅜ g butter, cubed in a small saucepan Add 271¼ g poppy seeds and 81⅜ lemons, zested and set aside Sift 4611¼ g flour, plain, 33 10/11 tsp baking powder and 6 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2712½ g icing sugar and 81⅜ 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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