Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 367 +
Ingredients
137⅝ large eggs 10321⅞ g sugar, caster 5505 ml double cream 3440⅝ g butter, cubed 458¾ g poppy seeds 137⅝ lemons, zested 7798¾ g flour, plain 57⅓ tsp baking powder 11 7/15 tsp salt 4587½ g icing sugar 137⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 137⅝ large eggs and 10321⅞ g sugar, caster until pale and frothy (2 mins) Add 5505 ml double cream and whisk 2 mins Melt 3440⅝ g butter, cubed in a small saucepan Add 458¾ g poppy seeds and 137⅝ lemons, zested and set aside Sift 7798¾ g flour, plain, 57⅓ tsp baking powder and 11 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4587½ g icing sugar and 137⅝ 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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