Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 349 +
Ingredients
130⅞ large eggs 9815⅝ g sugar, caster 5235 ml double cream 3271⅞ g butter, cubed 436¼ g poppy seeds 130⅞ lemons, zested 7416¼ g flour, plain 54 8/15 tsp baking powder 10 10/11 tsp salt 4362½ g icing sugar 130⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 130⅞ large eggs and 9815⅝ g sugar, caster until pale and frothy (2 mins) Add 5235 ml double cream and whisk 2 mins Melt 3271⅞ g butter, cubed in a small saucepan Add 436¼ g poppy seeds and 130⅞ lemons, zested and set aside Sift 7416¼ g flour, plain, 54 8/15 tsp baking powder and 10 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4362½ g icing sugar and 130⅞ 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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