Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 249 +
Ingredients
93⅜ large eggs 7003⅛ g sugar, caster 3735 ml double cream 2334⅜ g butter, cubed 311¼ g poppy seeds 93⅜ lemons, zested 5291¼ g flour, plain 38 10/11 tsp baking powder 7 7/9 tsp salt 3112½ g icing sugar 93⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 93⅜ large eggs and 7003⅛ g sugar, caster until pale and frothy (2 mins) Add 3735 ml double cream and whisk 2 mins Melt 2334⅜ g butter, cubed in a small saucepan Add 311¼ g poppy seeds and 93⅜ lemons, zested and set aside Sift 5291¼ g flour, plain, 38 10/11 tsp baking powder and 7 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3112½ g icing sugar and 93⅜ 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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