Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 321 +
Ingredients
120⅜ large eggs 9028⅛ g sugar, caster 4815 ml double cream 3009⅜ g butter, cubed 401¼ g poppy seeds 120⅜ lemons, zested 6821¼ g flour, plain 50 2/13 tsp baking powder 10 tsp salt 4012½ g icing sugar 120⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 120⅜ large eggs and 9028⅛ g sugar, caster until pale and frothy (2 mins) Add 4815 ml double cream and whisk 2 mins Melt 3009⅜ g butter, cubed in a small saucepan Add 401¼ g poppy seeds and 120⅜ lemons, zested and set aside Sift 6821¼ g flour, plain, 50 2/13 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 4012½ g icing sugar and 120⅜ 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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