Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 389 +
Ingredients
145⅞ large eggs 10940⅝ g sugar, caster 5835 ml double cream 3646⅞ g butter, cubed 486¼ g poppy seeds 145⅞ lemons, zested 8266¼ g flour, plain 60 7/9 tsp baking powder 12 2/13 tsp salt 4862½ g icing sugar 145⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 145⅞ large eggs and 10940⅝ g sugar, caster until pale and frothy (2 mins) Add 5835 ml double cream and whisk 2 mins Melt 3646⅞ g butter, cubed in a small saucepan Add 486¼ g poppy seeds and 145⅞ lemons, zested and set aside Sift 8266¼ g flour, plain, 60 7/9 tsp baking powder and 12 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4862½ g icing sugar and 145⅞ 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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