Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 109 +
Ingredients
40⅞ large eggs 3065⅝ g sugar, caster 1635 ml double cream 1021⅞ g butter, cubed 136¼ g poppy seeds 40⅞ lemons, zested 2316¼ g flour, plain 17 tsp baking powder 3⅖ tsp salt 1362½ g icing sugar 40⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 40⅞ large eggs and 3065⅝ g sugar, caster until pale and frothy (2 mins) Add 1635 ml double cream and whisk 2 mins Melt 1021⅞ g butter, cubed in a small saucepan Add 136¼ g poppy seeds and 40⅞ lemons, zested and set aside Sift 2316¼ g flour, plain, 17 tsp baking powder and 3⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1362½ g icing sugar and 40⅞ 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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