Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 283 +
Ingredients
106⅛ large eggs 7959⅜ g sugar, caster 4245 ml double cream 2653⅛ g butter, cubed 353¾ g poppy seeds 106⅛ lemons, zested 6013¾ g flour, plain 44 2/9 tsp baking powder 8 11/13 tsp salt 3537½ g icing sugar 106⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 106⅛ large eggs and 7959⅜ g sugar, caster until pale and frothy (2 mins) Add 4245 ml double cream and whisk 2 mins Melt 2653⅛ g butter, cubed in a small saucepan Add 353¾ g poppy seeds and 106⅛ lemons, zested and set aside Sift 6013¾ g flour, plain, 44 2/9 tsp baking powder and 8 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3537½ g icing sugar and 106⅛ 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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