Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 325 +
Ingredients
121⅞ large eggs 9140⅝ g sugar, caster 4875 ml double cream 3046⅞ g butter, cubed 406¼ g poppy seeds 121⅞ lemons, zested 6906¼ g flour, plain 50 7/9 tsp baking powder 10 2/13 tsp salt 4062½ g icing sugar 121⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 121⅞ large eggs and 9140⅝ g sugar, caster until pale and frothy (2 mins) Add 4875 ml double cream and whisk 2 mins Melt 3046⅞ g butter, cubed in a small saucepan Add 406¼ g poppy seeds and 121⅞ lemons, zested and set aside Sift 6906¼ g flour, plain, 50 7/9 tsp baking powder and 10 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4062½ g icing sugar and 121⅞ 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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