Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 105 +
Ingredients
39⅜ large eggs 2953⅛ g sugar, caster 1575 ml double cream 984⅜ g butter, cubed 131¼ g poppy seeds 39⅜ lemons, zested 2231¼ g flour, plain 16⅖ tsp baking powder 3 2/7 tsp salt 1312½ g icing sugar 39⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 39⅜ large eggs and 2953⅛ g sugar, caster until pale and frothy (2 mins) Add 1575 ml double cream and whisk 2 mins Melt 984⅜ g butter, cubed in a small saucepan Add 131¼ g poppy seeds and 39⅜ lemons, zested and set aside Sift 2231¼ g flour, plain, 16⅖ tsp baking powder and 3 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1312½ g icing sugar and 39⅜ 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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