Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 395 +
Ingredients
148⅛ large eggs 11109⅜ g sugar, caster 5925 ml double cream 3703⅛ g butter, cubed 493¾ g poppy seeds 148⅛ lemons, zested 8393¾ g flour, plain 61 5/7 tsp baking powder 12⅓ tsp salt 4937½ g icing sugar 148⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 148⅛ large eggs and 11109⅜ g sugar, caster until pale and frothy (2 mins) Add 5925 ml double cream and whisk 2 mins Melt 3703⅛ g butter, cubed in a small saucepan Add 493¾ g poppy seeds and 148⅛ lemons, zested and set aside Sift 8393¾ g flour, plain, 61 5/7 tsp baking powder and 12⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4937½ g icing sugar and 148⅛ 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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