Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 361 +
Ingredients
135⅜ large eggs 10153⅛ g sugar, caster 5415 ml double cream 3384⅜ g butter, cubed 451¼ g poppy seeds 135⅜ lemons, zested 7671¼ g flour, plain 56⅖ tsp baking powder 11 2/7 tsp salt 4512½ g icing sugar 135⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 135⅜ large eggs and 10153⅛ g sugar, caster until pale and frothy (2 mins) Add 5415 ml double cream and whisk 2 mins Melt 3384⅜ g butter, cubed in a small saucepan Add 451¼ g poppy seeds and 135⅜ lemons, zested and set aside Sift 7671¼ g flour, plain, 56⅖ tsp baking powder and 11 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4512½ g icing sugar and 135⅜ 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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