Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 313 +
Ingredients
117⅜ large eggs 8803⅛ g sugar, caster 4695 ml double cream 2934⅜ g butter, cubed 391¼ g poppy seeds 117⅜ lemons, zested 6651¼ g flour, plain 48 10/11 tsp baking powder 9 7/9 tsp salt 3912½ g icing sugar 117⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 117⅜ large eggs and 8803⅛ g sugar, caster until pale and frothy (2 mins) Add 4695 ml double cream and whisk 2 mins Melt 2934⅜ g butter, cubed in a small saucepan Add 391¼ g poppy seeds and 117⅜ lemons, zested and set aside Sift 6651¼ g flour, plain, 48 10/11 tsp baking powder and 9 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3912½ g icing sugar and 117⅜ 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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