Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 251 +
Ingredients
94⅛ large eggs 7059⅜ g sugar, caster 3765 ml double cream 2353⅛ g butter, cubed 313¾ g poppy seeds 94⅛ lemons, zested 5333¾ g flour, plain 39 2/9 tsp baking powder 7 11/13 tsp salt 3137½ g icing sugar 94⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 94⅛ large eggs and 7059⅜ g sugar, caster until pale and frothy (2 mins) Add 3765 ml double cream and whisk 2 mins Melt 2353⅛ g butter, cubed in a small saucepan Add 313¾ g poppy seeds and 94⅛ lemons, zested and set aside Sift 5333¾ g flour, plain, 39 2/9 tsp baking powder and 7 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3137½ g icing sugar and 94⅛ 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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