Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 229 +
Ingredients
85⅞ large eggs 6440⅝ g sugar, caster 3435 ml double cream 2146⅞ g butter, cubed 286¼ g poppy seeds 85⅞ lemons, zested 4866¼ g flour, plain 35 7/9 tsp baking powder 7 2/13 tsp salt 2862½ g icing sugar 85⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 85⅞ large eggs and 6440⅝ g sugar, caster until pale and frothy (2 mins) Add 3435 ml double cream and whisk 2 mins Melt 2146⅞ g butter, cubed in a small saucepan Add 286¼ g poppy seeds and 85⅞ lemons, zested and set aside Sift 4866¼ g flour, plain, 35 7/9 tsp baking powder and 7 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2862½ g icing sugar and 85⅞ 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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