Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 335 +
Ingredients
125⅝ large eggs 9421⅞ g sugar, caster 5025 ml double cream 3140⅝ g butter, cubed 418¾ g poppy seeds 125⅝ lemons, zested 7118¾ g flour, plain 52⅓ tsp baking powder 10 7/15 tsp salt 4187½ g icing sugar 125⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 125⅝ large eggs and 9421⅞ g sugar, caster until pale and frothy (2 mins) Add 5025 ml double cream and whisk 2 mins Melt 3140⅝ g butter, cubed in a small saucepan Add 418¾ g poppy seeds and 125⅝ lemons, zested and set aside Sift 7118¾ g flour, plain, 52⅓ tsp baking powder and 10 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4187½ g icing sugar and 125⅝ 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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