Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 317 +
Ingredients
118⅞ large eggs 8915⅝ g sugar, caster 4755 ml double cream 2971⅞ g butter, cubed 396¼ g poppy seeds 118⅞ lemons, zested 6736¼ g flour, plain 49 8/15 tsp baking powder 9 10/11 tsp salt 3962½ g icing sugar 118⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 118⅞ large eggs and 8915⅝ g sugar, caster until pale and frothy (2 mins) Add 4755 ml double cream and whisk 2 mins Melt 2971⅞ g butter, cubed in a small saucepan Add 396¼ g poppy seeds and 118⅞ lemons, zested and set aside Sift 6736¼ g flour, plain, 49 8/15 tsp baking powder and 9 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3962½ g icing sugar and 118⅞ 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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