Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 334 +
Ingredients
125¼ large eggs 9393¾ g sugar, caster 5010 ml double cream 3131¼ g butter, cubed 417½ g poppy seeds 125¼ lemons, zested 7097½ g flour, plain 52 3/16 tsp baking powder 10 7/16 tsp salt 4175 g icing sugar 125¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 125¼ large eggs and 9393¾ g sugar, caster until pale and frothy (2 mins) Add 5010 ml double cream and whisk 2 mins Melt 3131¼ g butter, cubed in a small saucepan Add 417½ g poppy seeds and 125¼ lemons, zested and set aside Sift 7097½ g flour, plain, 52 3/16 tsp baking powder and 10 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4175 g icing sugar and 125¼ 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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