Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 307 +
Ingredients
115⅛ large eggs 8634⅜ g sugar, caster 4605 ml double cream 2878⅛ g butter, cubed 383¾ g poppy seeds 115⅛ lemons, zested 6523¾ g flour, plain 48 tsp baking powder 9⅗ tsp salt 3837½ g icing sugar 115⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 115⅛ large eggs and 8634⅜ g sugar, caster until pale and frothy (2 mins) Add 4605 ml double cream and whisk 2 mins Melt 2878⅛ g butter, cubed in a small saucepan Add 383¾ g poppy seeds and 115⅛ lemons, zested and set aside Sift 6523¾ g flour, plain, 48 tsp baking powder and 9⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3837½ g icing sugar and 115⅛ 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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