Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 227 +
Ingredients
85⅛ large eggs 6384⅜ g sugar, caster 3405 ml double cream 2128⅛ g butter, cubed 283¾ g poppy seeds 85⅛ lemons, zested 4823¾ g flour, plain 35 7/15 tsp baking powder 7 1/11 tsp salt 2837½ g icing sugar 85⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 85⅛ large eggs and 6384⅜ g sugar, caster until pale and frothy (2 mins) Add 3405 ml double cream and whisk 2 mins Melt 2128⅛ g butter, cubed in a small saucepan Add 283¾ g poppy seeds and 85⅛ lemons, zested and set aside Sift 4823¾ g flour, plain, 35 7/15 tsp baking powder and 7 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2837½ g icing sugar and 85⅛ 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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