Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 347 +
Ingredients
130⅛ large eggs 9759⅜ g sugar, caster 5205 ml double cream 3253⅛ g butter, cubed 433¾ g poppy seeds 130⅛ lemons, zested 7373¾ g flour, plain 54 2/9 tsp baking powder 10 11/13 tsp salt 4337½ g icing sugar 130⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 130⅛ large eggs and 9759⅜ g sugar, caster until pale and frothy (2 mins) Add 5205 ml double cream and whisk 2 mins Melt 3253⅛ g butter, cubed in a small saucepan Add 433¾ g poppy seeds and 130⅛ lemons, zested and set aside Sift 7373¾ g flour, plain, 54 2/9 tsp baking powder and 10 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4337½ g icing sugar and 130⅛ 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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