Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 295 +
Ingredients
110⅝ large eggs 8296⅞ g sugar, caster 4425 ml double cream 2765⅝ g butter, cubed 368¾ g poppy seeds 110⅝ lemons, zested 6268¾ g flour, plain 46 1/11 tsp baking powder 9 2/9 tsp salt 3687½ g icing sugar 110⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 110⅝ large eggs and 8296⅞ g sugar, caster until pale and frothy (2 mins) Add 4425 ml double cream and whisk 2 mins Melt 2765⅝ g butter, cubed in a small saucepan Add 368¾ g poppy seeds and 110⅝ lemons, zested and set aside Sift 6268¾ g flour, plain, 46 1/11 tsp baking powder and 9 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3687½ g icing sugar and 110⅝ 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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