Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 235 +
Ingredients
88⅛ large eggs 6609⅜ g sugar, caster 3525 ml double cream 2203⅛ g butter, cubed 293¾ g poppy seeds 88⅛ lemons, zested 4993¾ g flour, plain 36 5/7 tsp baking powder 7⅓ tsp salt 2937½ g icing sugar 88⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 88⅛ large eggs and 6609⅜ g sugar, caster until pale and frothy (2 mins) Add 3525 ml double cream and whisk 2 mins Melt 2203⅛ g butter, cubed in a small saucepan Add 293¾ g poppy seeds and 88⅛ lemons, zested and set aside Sift 4993¾ g flour, plain, 36 5/7 tsp baking powder and 7⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2937½ g icing sugar and 88⅛ 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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