Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 315 +
Ingredients
118⅛ large eggs 8859⅜ g sugar, caster 4725 ml double cream 2953⅛ g butter, cubed 393¾ g poppy seeds 118⅛ lemons, zested 6693¾ g flour, plain 49 2/9 tsp baking powder 9 11/13 tsp salt 3937½ g icing sugar 118⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 118⅛ large eggs and 8859⅜ g sugar, caster until pale and frothy (2 mins) Add 4725 ml double cream and whisk 2 mins Melt 2953⅛ g butter, cubed in a small saucepan Add 393¾ g poppy seeds and 118⅛ lemons, zested and set aside Sift 6693¾ g flour, plain, 49 2/9 tsp baking powder and 9 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3937½ g icing sugar and 118⅛ 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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