Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 273 +
Ingredients
102⅜ large eggs 7678⅛ g sugar, caster 4095 ml double cream 2559⅜ g butter, cubed 341¼ g poppy seeds 102⅜ lemons, zested 5801¼ g flour, plain 42⅔ tsp baking powder 8 8/15 tsp salt 3412½ g icing sugar 102⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 102⅜ large eggs and 7678⅛ g sugar, caster until pale and frothy (2 mins) Add 4095 ml double cream and whisk 2 mins Melt 2559⅜ g butter, cubed in a small saucepan Add 341¼ g poppy seeds and 102⅜ lemons, zested and set aside Sift 5801¼ g flour, plain, 42⅔ tsp baking powder and 8 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3412½ g icing sugar and 102⅜ 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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