Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 371 +
Ingredients
139⅛ large eggs 10434⅜ g sugar, caster 5565 ml double cream 3478⅛ g butter, cubed 463¾ g poppy seeds 139⅛ lemons, zested 7883¾ g flour, plain 58 tsp baking powder 11⅗ tsp salt 4637½ g icing sugar 139⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 139⅛ large eggs and 10434⅜ g sugar, caster until pale and frothy (2 mins) Add 5565 ml double cream and whisk 2 mins Melt 3478⅛ g butter, cubed in a small saucepan Add 463¾ g poppy seeds and 139⅛ lemons, zested and set aside Sift 7883¾ g flour, plain, 58 tsp baking powder and 11⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4637½ g icing sugar and 139⅛ 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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