Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 257 +
Ingredients
96⅜ large eggs 7228⅛ g sugar, caster 3855 ml double cream 2409⅜ g butter, cubed 321¼ g poppy seeds 96⅜ lemons, zested 5461¼ g flour, plain 40 2/13 tsp baking powder 8 tsp salt 3212½ g icing sugar 96⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 96⅜ large eggs and 7228⅛ g sugar, caster until pale and frothy (2 mins) Add 3855 ml double cream and whisk 2 mins Melt 2409⅜ g butter, cubed in a small saucepan Add 321¼ g poppy seeds and 96⅜ lemons, zested and set aside Sift 5461¼ g flour, plain, 40 2/13 tsp baking powder and 8 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3212½ g icing sugar and 96⅜ 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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