Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 247 +
Ingredients
92⅝ large eggs 6946⅞ g sugar, caster 3705 ml double cream 2315⅝ g butter, cubed 308¾ g poppy seeds 92⅝ lemons, zested 5248¾ g flour, plain 38⅗ tsp baking powder 7 5/7 tsp salt 3087½ g icing sugar 92⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 92⅝ large eggs and 6946⅞ g sugar, caster until pale and frothy (2 mins) Add 3705 ml double cream and whisk 2 mins Melt 2315⅝ g butter, cubed in a small saucepan Add 308¾ g poppy seeds and 92⅝ lemons, zested and set aside Sift 5248¾ g flour, plain, 38⅗ tsp baking powder and 7 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3087½ g icing sugar and 92⅝ 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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