Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 341 +
Ingredients
127⅞ large eggs 9590⅝ g sugar, caster 5115 ml double cream 3196⅞ g butter, cubed 426¼ g poppy seeds 127⅞ lemons, zested 7246¼ g flour, plain 53 2/7 tsp baking powder 10⅔ tsp salt 4262½ g icing sugar 127⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 127⅞ large eggs and 9590⅝ g sugar, caster until pale and frothy (2 mins) Add 5115 ml double cream and whisk 2 mins Melt 3196⅞ g butter, cubed in a small saucepan Add 426¼ g poppy seeds and 127⅞ lemons, zested and set aside Sift 7246¼ g flour, plain, 53 2/7 tsp baking powder and 10⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4262½ g icing sugar and 127⅞ 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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