Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 107 +
Ingredients
40⅛ large eggs 3009⅜ g sugar, caster 1605 ml double cream 1003⅛ g butter, cubed 133¾ g poppy seeds 40⅛ lemons, zested 2273¾ g flour, plain 16 5/7 tsp baking powder 3⅓ tsp salt 1337½ g icing sugar 40⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 40⅛ large eggs and 3009⅜ g sugar, caster until pale and frothy (2 mins) Add 1605 ml double cream and whisk 2 mins Melt 1003⅛ g butter, cubed in a small saucepan Add 133¾ g poppy seeds and 40⅛ lemons, zested and set aside Sift 2273¾ g flour, plain, 16 5/7 tsp baking powder and 3⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1337½ g icing sugar and 40⅛ 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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