Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 225 +
Ingredients
84⅜ large eggs 6328⅛ g sugar, caster 3375 ml double cream 2109⅜ g butter, cubed 281¼ g poppy seeds 84⅜ lemons, zested 4781¼ g flour, plain 35 2/13 tsp baking powder 7 tsp salt 2812½ g icing sugar 84⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 84⅜ large eggs and 6328⅛ g sugar, caster until pale and frothy (2 mins) Add 3375 ml double cream and whisk 2 mins Melt 2109⅜ g butter, cubed in a small saucepan Add 281¼ g poppy seeds and 84⅜ lemons, zested and set aside Sift 4781¼ g flour, plain, 35 2/13 tsp baking powder and 7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2812½ g icing sugar and 84⅜ 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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