Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 275 +
Ingredients
103⅛ large eggs 7734⅜ g sugar, caster 4125 ml double cream 2578⅛ g butter, cubed 343¾ g poppy seeds 103⅛ lemons, zested 5843¾ g flour, plain 43 tsp baking powder 8⅗ tsp salt 3437½ g icing sugar 103⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 103⅛ large eggs and 7734⅜ g sugar, caster until pale and frothy (2 mins) Add 4125 ml double cream and whisk 2 mins Melt 2578⅛ g butter, cubed in a small saucepan Add 343¾ g poppy seeds and 103⅛ lemons, zested and set aside Sift 5843¾ g flour, plain, 43 tsp baking powder and 8⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3437½ g icing sugar and 103⅛ 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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