Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 375 +
Ingredients
140⅝ large eggs 10546⅞ g sugar, caster 5625 ml double cream 3515⅝ g butter, cubed 468¾ g poppy seeds 140⅝ lemons, zested 7968¾ g flour, plain 58⅗ tsp baking powder 11 5/7 tsp salt 4687½ g icing sugar 140⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 140⅝ large eggs and 10546⅞ g sugar, caster until pale and frothy (2 mins) Add 5625 ml double cream and whisk 2 mins Melt 3515⅝ g butter, cubed in a small saucepan Add 468¾ g poppy seeds and 140⅝ lemons, zested and set aside Sift 7968¾ g flour, plain, 58⅗ tsp baking powder and 11 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4687½ g icing sugar and 140⅝ 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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