Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 297 +
Ingredients
111⅜ large eggs 8353⅛ g sugar, caster 4455 ml double cream 2784⅜ g butter, cubed 371¼ g poppy seeds 111⅜ lemons, zested 6311¼ g flour, plain 46⅖ tsp baking powder 9 2/7 tsp salt 3712½ g icing sugar 111⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 111⅜ large eggs and 8353⅛ g sugar, caster until pale and frothy (2 mins) Add 4455 ml double cream and whisk 2 mins Melt 2784⅜ g butter, cubed in a small saucepan Add 371¼ g poppy seeds and 111⅜ lemons, zested and set aside Sift 6311¼ g flour, plain, 46⅖ tsp baking powder and 9 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3712½ g icing sugar and 111⅜ 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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