Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 329 +
Ingredients
123⅜ large eggs 9253⅛ g sugar, caster 4935 ml double cream 3084⅜ g butter, cubed 411¼ g poppy seeds 123⅜ lemons, zested 6991¼ g flour, plain 51⅖ tsp baking powder 10 2/7 tsp salt 4112½ g icing sugar 123⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 123⅜ large eggs and 9253⅛ g sugar, caster until pale and frothy (2 mins) Add 4935 ml double cream and whisk 2 mins Melt 3084⅜ g butter, cubed in a small saucepan Add 411¼ g poppy seeds and 123⅜ lemons, zested and set aside Sift 6991¼ g flour, plain, 51⅖ tsp baking powder and 10 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4112½ g icing sugar and 123⅜ 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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