Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 383 +
Ingredients
143⅝ large eggs 10771⅞ g sugar, caster 5745 ml double cream 3590⅝ g butter, cubed 478¾ g poppy seeds 143⅝ lemons, zested 8138¾ g flour, plain 59 11/13 tsp baking powder 12 tsp salt 4787½ g icing sugar 143⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 143⅝ large eggs and 10771⅞ g sugar, caster until pale and frothy (2 mins) Add 5745 ml double cream and whisk 2 mins Melt 3590⅝ g butter, cubed in a small saucepan Add 478¾ g poppy seeds and 143⅝ lemons, zested and set aside Sift 8138¾ g flour, plain, 59 11/13 tsp baking powder and 12 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4787½ g icing sugar and 143⅝ 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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