Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 345 +
Ingredients
129⅜ large eggs 9703⅛ g sugar, caster 5175 ml double cream 3234⅜ g butter, cubed 431¼ g poppy seeds 129⅜ lemons, zested 7331¼ g flour, plain 53 10/11 tsp baking powder 10 7/9 tsp salt 4312½ g icing sugar 129⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 129⅜ large eggs and 9703⅛ g sugar, caster until pale and frothy (2 mins) Add 5175 ml double cream and whisk 2 mins Melt 3234⅜ g butter, cubed in a small saucepan Add 431¼ g poppy seeds and 129⅜ lemons, zested and set aside Sift 7331¼ g flour, plain, 53 10/11 tsp baking powder and 10 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4312½ g icing sugar and 129⅜ 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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