Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 369 +
Ingredients
138⅜ large eggs 10378⅛ g sugar, caster 5535 ml double cream 3459⅜ g butter, cubed 461¼ g poppy seeds 138⅜ lemons, zested 7841¼ g flour, plain 57⅔ tsp baking powder 11 8/15 tsp salt 4612½ g icing sugar 138⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 138⅜ large eggs and 10378⅛ g sugar, caster until pale and frothy (2 mins) Add 5535 ml double cream and whisk 2 mins Melt 3459⅜ g butter, cubed in a small saucepan Add 461¼ g poppy seeds and 138⅜ lemons, zested and set aside Sift 7841¼ g flour, plain, 57⅔ tsp baking powder and 11 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4612½ g icing sugar and 138⅜ 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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