Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 103 +
Ingredients
38⅝ large eggs 2896⅞ g sugar, caster 1545 ml double cream 965⅝ g butter, cubed 128¾ g poppy seeds 38⅝ lemons, zested 2188¾ g flour, plain 16 1/11 tsp baking powder 3 2/9 tsp salt 1287½ g icing sugar 38⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 38⅝ large eggs and 2896⅞ g sugar, caster until pale and frothy (2 mins) Add 1545 ml double cream and whisk 2 mins Melt 965⅝ g butter, cubed in a small saucepan Add 128¾ g poppy seeds and 38⅝ lemons, zested and set aside Sift 2188¾ g flour, plain, 16 1/11 tsp baking powder and 3 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1287½ g icing sugar and 38⅝ 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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