Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 281 +
Ingredients
105⅜ large eggs 7903⅛ g sugar, caster 4215 ml double cream 2634⅜ g butter, cubed 351¼ g poppy seeds 105⅜ lemons, zested 5971¼ g flour, plain 43 10/11 tsp baking powder 8 7/9 tsp salt 3512½ g icing sugar 105⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 105⅜ large eggs and 7903⅛ g sugar, caster until pale and frothy (2 mins) Add 4215 ml double cream and whisk 2 mins Melt 2634⅜ g butter, cubed in a small saucepan Add 351¼ g poppy seeds and 105⅜ lemons, zested and set aside Sift 5971¼ g flour, plain, 43 10/11 tsp baking powder and 8 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3512½ g icing sugar and 105⅜ 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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