Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 299 +
Ingredients
112⅛ large eggs 8409⅜ g sugar, caster 4485 ml double cream 2803⅛ g butter, cubed 373¾ g poppy seeds 112⅛ lemons, zested 6353¾ g flour, plain 46 5/7 tsp baking powder 9⅓ tsp salt 3737½ g icing sugar 112⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 112⅛ large eggs and 8409⅜ g sugar, caster until pale and frothy (2 mins) Add 4485 ml double cream and whisk 2 mins Melt 2803⅛ g butter, cubed in a small saucepan Add 373¾ g poppy seeds and 112⅛ lemons, zested and set aside Sift 6353¾ g flour, plain, 46 5/7 tsp baking powder and 9⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3737½ g icing sugar and 112⅛ 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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