Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 309 +
Ingredients
115⅞ large eggs 8690⅝ g sugar, caster 4635 ml double cream 2896⅞ g butter, cubed 386¼ g poppy seeds 115⅞ lemons, zested 6566¼ g flour, plain 48 2/7 tsp baking powder 9⅔ tsp salt 3862½ g icing sugar 115⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 115⅞ large eggs and 8690⅝ g sugar, caster until pale and frothy (2 mins) Add 4635 ml double cream and whisk 2 mins Melt 2896⅞ g butter, cubed in a small saucepan Add 386¼ g poppy seeds and 115⅞ lemons, zested and set aside Sift 6566¼ g flour, plain, 48 2/7 tsp baking powder and 9⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3862½ g icing sugar and 115⅞ 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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