Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 357 +
Ingredients
133⅞ large eggs 10040⅝ g sugar, caster 5355 ml double cream 3346⅞ g butter, cubed 446¼ g poppy seeds 133⅞ lemons, zested 7586¼ g flour, plain 55 7/9 tsp baking powder 11 2/13 tsp salt 4462½ g icing sugar 133⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 133⅞ large eggs and 10040⅝ g sugar, caster until pale and frothy (2 mins) Add 5355 ml double cream and whisk 2 mins Melt 3346⅞ g butter, cubed in a small saucepan Add 446¼ g poppy seeds and 133⅞ lemons, zested and set aside Sift 7586¼ g flour, plain, 55 7/9 tsp baking powder and 11 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4462½ g icing sugar and 133⅞ 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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