Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 101 +
Ingredients
37⅞ large eggs 2840⅝ g sugar, caster 1515 ml double cream 946⅞ g butter, cubed 126¼ g poppy seeds 37⅞ lemons, zested 2146¼ g flour, plain 15 7/9 tsp baking powder 3 2/13 tsp salt 1262½ g icing sugar 37⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 37⅞ large eggs and 2840⅝ g sugar, caster until pale and frothy (2 mins) Add 1515 ml double cream and whisk 2 mins Melt 946⅞ g butter, cubed in a small saucepan Add 126¼ g poppy seeds and 37⅞ lemons, zested and set aside Sift 2146¼ g flour, plain, 15 7/9 tsp baking powder and 3 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1262½ g icing sugar and 37⅞ 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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