Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 287 +
Ingredients
107⅝ large eggs 8071⅞ g sugar, caster 4305 ml double cream 2690⅝ g butter, cubed 358¾ g poppy seeds 107⅝ lemons, zested 6098¾ g flour, plain 44 11/13 tsp baking powder 9 tsp salt 3587½ g icing sugar 107⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 107⅝ large eggs and 8071⅞ g sugar, caster until pale and frothy (2 mins) Add 4305 ml double cream and whisk 2 mins Melt 2690⅝ g butter, cubed in a small saucepan Add 358¾ g poppy seeds and 107⅝ lemons, zested and set aside Sift 6098¾ g flour, plain, 44 11/13 tsp baking powder and 9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3587½ g icing sugar and 107⅝ 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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