Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 221 +
Ingredients
82⅞ large eggs 6215⅝ g sugar, caster 3315 ml double cream 2071⅞ g butter, cubed 276¼ g poppy seeds 82⅞ lemons, zested 4696¼ g flour, plain 34 8/15 tsp baking powder 6 10/11 tsp salt 2762½ g icing sugar 82⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 82⅞ large eggs and 6215⅝ g sugar, caster until pale and frothy (2 mins) Add 3315 ml double cream and whisk 2 mins Melt 2071⅞ g butter, cubed in a small saucepan Add 276¼ g poppy seeds and 82⅞ lemons, zested and set aside Sift 4696¼ g flour, plain, 34 8/15 tsp baking powder and 6 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2762½ g icing sugar and 82⅞ 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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