Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 311 +
Ingredients
116⅝ large eggs 8746⅞ g sugar, caster 4665 ml double cream 2915⅝ g butter, cubed 388¾ g poppy seeds 116⅝ lemons, zested 6608¾ g flour, plain 48⅗ tsp baking powder 9 5/7 tsp salt 3887½ g icing sugar 116⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 116⅝ large eggs and 8746⅞ g sugar, caster until pale and frothy (2 mins) Add 4665 ml double cream and whisk 2 mins Melt 2915⅝ g butter, cubed in a small saucepan Add 388¾ g poppy seeds and 116⅝ lemons, zested and set aside Sift 6608¾ g flour, plain, 48⅗ tsp baking powder and 9 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3887½ g icing sugar and 116⅝ 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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