Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 379 +
Ingredients
142⅛ large eggs 10659⅜ g sugar, caster 5685 ml double cream 3553⅛ g butter, cubed 473¾ g poppy seeds 142⅛ lemons, zested 8053¾ g flour, plain 59 2/9 tsp baking powder 11 11/13 tsp salt 4737½ g icing sugar 142⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 142⅛ large eggs and 10659⅜ g sugar, caster until pale and frothy (2 mins) Add 5685 ml double cream and whisk 2 mins Melt 3553⅛ g butter, cubed in a small saucepan Add 473¾ g poppy seeds and 142⅛ lemons, zested and set aside Sift 8053¾ g flour, plain, 59 2/9 tsp baking powder and 11 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4737½ g icing sugar and 142⅛ 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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