Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 233 +
Ingredients
87⅜ large eggs 6553⅛ g sugar, caster 3495 ml double cream 2184⅜ g butter, cubed 291¼ g poppy seeds 87⅜ lemons, zested 4951¼ g flour, plain 36⅖ tsp baking powder 7 2/7 tsp salt 2912½ g icing sugar 87⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 87⅜ large eggs and 6553⅛ g sugar, caster until pale and frothy (2 mins) Add 3495 ml double cream and whisk 2 mins Melt 2184⅜ g butter, cubed in a small saucepan Add 291¼ g poppy seeds and 87⅜ lemons, zested and set aside Sift 4951¼ g flour, plain, 36⅖ tsp baking powder and 7 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2912½ g icing sugar and 87⅜ 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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