Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 301 +
Ingredients
112⅞ large eggs 8465⅝ g sugar, caster 4515 ml double cream 2821⅞ g butter, cubed 376¼ g poppy seeds 112⅞ lemons, zested 6396¼ g flour, plain 47 tsp baking powder 9⅖ tsp salt 3762½ g icing sugar 112⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 112⅞ large eggs and 8465⅝ g sugar, caster until pale and frothy (2 mins) Add 4515 ml double cream and whisk 2 mins Melt 2821⅞ g butter, cubed in a small saucepan Add 376¼ g poppy seeds and 112⅞ lemons, zested and set aside Sift 6396¼ g flour, plain, 47 tsp baking powder and 9⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3762½ g icing sugar and 112⅞ 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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