Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 351 +
Ingredients
131⅝ large eggs 9871⅞ g sugar, caster 5265 ml double cream 3290⅝ g butter, cubed 438¾ g poppy seeds 131⅝ lemons, zested 7458¾ g flour, plain 54 11/13 tsp baking powder 11 tsp salt 4387½ g icing sugar 131⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 131⅝ large eggs and 9871⅞ g sugar, caster until pale and frothy (2 mins) Add 5265 ml double cream and whisk 2 mins Melt 3290⅝ g butter, cubed in a small saucepan Add 438¾ g poppy seeds and 131⅝ lemons, zested and set aside Sift 7458¾ g flour, plain, 54 11/13 tsp baking powder and 11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4387½ g icing sugar and 131⅝ 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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