Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 319 +
Ingredients
119⅝ large eggs 8971⅞ g sugar, caster 4785 ml double cream 2990⅝ g butter, cubed 398¾ g poppy seeds 119⅝ lemons, zested 6778¾ g flour, plain 49 11/13 tsp baking powder 10 tsp salt 3987½ g icing sugar 119⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 119⅝ large eggs and 8971⅞ g sugar, caster until pale and frothy (2 mins) Add 4785 ml double cream and whisk 2 mins Melt 2990⅝ g butter, cubed in a small saucepan Add 398¾ g poppy seeds and 119⅝ lemons, zested and set aside Sift 6778¾ g flour, plain, 49 11/13 tsp baking powder and 10 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3987½ g icing sugar and 119⅝ 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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