Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 337 +
Ingredients
126⅜ large eggs 9478⅛ g sugar, caster 5055 ml double cream 3159⅜ g butter, cubed 421¼ g poppy seeds 126⅜ lemons, zested 7161¼ g flour, plain 52⅔ tsp baking powder 10 8/15 tsp salt 4212½ g icing sugar 126⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 126⅜ large eggs and 9478⅛ g sugar, caster until pale and frothy (2 mins) Add 5055 ml double cream and whisk 2 mins Melt 3159⅜ g butter, cubed in a small saucepan Add 421¼ g poppy seeds and 126⅜ lemons, zested and set aside Sift 7161¼ g flour, plain, 52⅔ tsp baking powder and 10 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4212½ g icing sugar and 126⅜ 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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