Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 377 +
Ingredients
141⅜ large eggs 10603⅛ g sugar, caster 5655 ml double cream 3534⅜ g butter, cubed 471¼ g poppy seeds 141⅜ lemons, zested 8011¼ g flour, plain 58 10/11 tsp baking powder 11 7/9 tsp salt 4712½ g icing sugar 141⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 141⅜ large eggs and 10603⅛ g sugar, caster until pale and frothy (2 mins) Add 5655 ml double cream and whisk 2 mins Melt 3534⅜ g butter, cubed in a small saucepan Add 471¼ g poppy seeds and 141⅜ lemons, zested and set aside Sift 8011¼ g flour, plain, 58 10/11 tsp baking powder and 11 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4712½ g icing sugar and 141⅜ 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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