Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 239 +
Ingredients
89⅝ large eggs 6721⅞ g sugar, caster 3585 ml double cream 2240⅝ g butter, cubed 298¾ g poppy seeds 89⅝ lemons, zested 5078¾ g flour, plain 37⅓ tsp baking powder 7 7/15 tsp salt 2987½ g icing sugar 89⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 89⅝ large eggs and 6721⅞ g sugar, caster until pale and frothy (2 mins) Add 3585 ml double cream and whisk 2 mins Melt 2240⅝ g butter, cubed in a small saucepan Add 298¾ g poppy seeds and 89⅝ lemons, zested and set aside Sift 5078¾ g flour, plain, 37⅓ tsp baking powder and 7 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2987½ g icing sugar and 89⅝ 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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