Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 271 +
Ingredients
101⅝ large eggs 7621⅞ g sugar, caster 4065 ml double cream 2540⅝ g butter, cubed 338¾ g poppy seeds 101⅝ lemons, zested 5758¾ g flour, plain 42⅓ tsp baking powder 8 7/15 tsp salt 3387½ g icing sugar 101⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 101⅝ large eggs and 7621⅞ g sugar, caster until pale and frothy (2 mins) Add 4065 ml double cream and whisk 2 mins Melt 2540⅝ g butter, cubed in a small saucepan Add 338¾ g poppy seeds and 101⅝ lemons, zested and set aside Sift 5758¾ g flour, plain, 42⅓ tsp baking powder and 8 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3387½ g icing sugar and 101⅝ 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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