Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 401 +
Ingredients
150⅜ large eggs 11278⅛ g sugar, caster 6015 ml double cream 3759⅜ g butter, cubed 501¼ g poppy seeds 150⅜ lemons, zested 8521¼ g flour, plain 62⅔ tsp baking powder 12 8/15 tsp salt 5012½ g icing sugar 150⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 150⅜ large eggs and 11278⅛ g sugar, caster until pale and frothy (2 mins) Add 6015 ml double cream and whisk 2 mins Melt 3759⅜ g butter, cubed in a small saucepan Add 501¼ g poppy seeds and 150⅜ lemons, zested and set aside Sift 8521¼ g flour, plain, 62⅔ tsp baking powder and 12 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5012½ g icing sugar and 150⅜ 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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