Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 279 +
Ingredients
104⅝ large eggs 7846⅞ g sugar, caster 4185 ml double cream 2615⅝ g butter, cubed 348¾ g poppy seeds 104⅝ lemons, zested 5928¾ g flour, plain 43⅗ tsp baking powder 8 5/7 tsp salt 3487½ g icing sugar 104⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 104⅝ large eggs and 7846⅞ g sugar, caster until pale and frothy (2 mins) Add 4185 ml double cream and whisk 2 mins Melt 2615⅝ g butter, cubed in a small saucepan Add 348¾ g poppy seeds and 104⅝ lemons, zested and set aside Sift 5928¾ g flour, plain, 43⅗ tsp baking powder and 8 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3487½ g icing sugar and 104⅝ 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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