Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 327 +
Ingredients
122⅝ large eggs 9196⅞ g sugar, caster 4905 ml double cream 3065⅝ g butter, cubed 408¾ g poppy seeds 122⅝ lemons, zested 6948¾ g flour, plain 51 1/11 tsp baking powder 10 2/9 tsp salt 4087½ g icing sugar 122⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 122⅝ large eggs and 9196⅞ g sugar, caster until pale and frothy (2 mins) Add 4905 ml double cream and whisk 2 mins Melt 3065⅝ g butter, cubed in a small saucepan Add 408¾ g poppy seeds and 122⅝ lemons, zested and set aside Sift 6948¾ g flour, plain, 51 1/11 tsp baking powder and 10 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4087½ g icing sugar and 122⅝ 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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