Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 231 +
Ingredients
86⅝ large eggs 6496⅞ g sugar, caster 3465 ml double cream 2165⅝ g butter, cubed 288¾ g poppy seeds 86⅝ lemons, zested 4908¾ g flour, plain 36 1/11 tsp baking powder 7 2/9 tsp salt 2887½ g icing sugar 86⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 86⅝ large eggs and 6496⅞ g sugar, caster until pale and frothy (2 mins) Add 3465 ml double cream and whisk 2 mins Melt 2165⅝ g butter, cubed in a small saucepan Add 288¾ g poppy seeds and 86⅝ lemons, zested and set aside Sift 4908¾ g flour, plain, 36 1/11 tsp baking powder and 7 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2887½ g icing sugar and 86⅝ 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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