Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 339 +
Ingredients
127⅛ large eggs 9534⅜ g sugar, caster 5085 ml double cream 3178⅛ g butter, cubed 423¾ g poppy seeds 127⅛ lemons, zested 7203¾ g flour, plain 53 tsp baking powder 10⅗ tsp salt 4237½ g icing sugar 127⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 127⅛ large eggs and 9534⅜ g sugar, caster until pale and frothy (2 mins) Add 5085 ml double cream and whisk 2 mins Melt 3178⅛ g butter, cubed in a small saucepan Add 423¾ g poppy seeds and 127⅛ lemons, zested and set aside Sift 7203¾ g flour, plain, 53 tsp baking powder and 10⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4237½ g icing sugar and 127⅛ 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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