Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 259 +
Ingredients
97⅛ large eggs 7284⅜ g sugar, caster 3885 ml double cream 2428⅛ g butter, cubed 323¾ g poppy seeds 97⅛ lemons, zested 5503¾ g flour, plain 40 7/15 tsp baking powder 8 1/11 tsp salt 3237½ g icing sugar 97⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 97⅛ large eggs and 7284⅜ g sugar, caster until pale and frothy (2 mins) Add 3885 ml double cream and whisk 2 mins Melt 2428⅛ g butter, cubed in a small saucepan Add 323¾ g poppy seeds and 97⅛ lemons, zested and set aside Sift 5503¾ g flour, plain, 40 7/15 tsp baking powder and 8 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3237½ g icing sugar and 97⅛ 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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