Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 391 +
Ingredients
146⅝ large eggs 10996⅞ g sugar, caster 5865 ml double cream 3665⅝ g butter, cubed 488¾ g poppy seeds 146⅝ lemons, zested 8308¾ g flour, plain 61 1/11 tsp baking powder 12 2/9 tsp salt 4887½ g icing sugar 146⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 146⅝ large eggs and 10996⅞ g sugar, caster until pale and frothy (2 mins) Add 5865 ml double cream and whisk 2 mins Melt 3665⅝ g butter, cubed in a small saucepan Add 488¾ g poppy seeds and 146⅝ lemons, zested and set aside Sift 8308¾ g flour, plain, 61 1/11 tsp baking powder and 12 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4887½ g icing sugar and 146⅝ 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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