Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 243 +
Ingredients
91⅛ large eggs 6834⅜ g sugar, caster 3645 ml double cream 2278⅛ g butter, cubed 303¾ g poppy seeds 91⅛ lemons, zested 5163¾ g flour, plain 38 tsp baking powder 7⅗ tsp salt 3037½ g icing sugar 91⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 91⅛ large eggs and 6834⅜ g sugar, caster until pale and frothy (2 mins) Add 3645 ml double cream and whisk 2 mins Melt 2278⅛ g butter, cubed in a small saucepan Add 303¾ g poppy seeds and 91⅛ lemons, zested and set aside Sift 5163¾ g flour, plain, 38 tsp baking powder and 7⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3037½ g icing sugar and 91⅛ 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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