Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 393 +
Ingredients
147⅜ large eggs 11053⅛ g sugar, caster 5895 ml double cream 3684⅜ g butter, cubed 491¼ g poppy seeds 147⅜ lemons, zested 8351¼ g flour, plain 61⅖ tsp baking powder 12 2/7 tsp salt 4912½ g icing sugar 147⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 147⅜ large eggs and 11053⅛ g sugar, caster until pale and frothy (2 mins) Add 5895 ml double cream and whisk 2 mins Melt 3684⅜ g butter, cubed in a small saucepan Add 491¼ g poppy seeds and 147⅜ lemons, zested and set aside Sift 8351¼ g flour, plain, 61⅖ tsp baking powder and 12 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4912½ g icing sugar and 147⅜ 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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