Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 111 +
Ingredients
41⅝ large eggs 3121⅞ g sugar, caster 1665 ml double cream 1040⅝ g butter, cubed 138¾ g poppy seeds 41⅝ lemons, zested 2358¾ g flour, plain 17⅓ tsp baking powder 3 7/15 tsp salt 1387½ g icing sugar 41⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 41⅝ large eggs and 3121⅞ g sugar, caster until pale and frothy (2 mins) Add 1665 ml double cream and whisk 2 mins Melt 1040⅝ g butter, cubed in a small saucepan Add 138¾ g poppy seeds and 41⅝ lemons, zested and set aside Sift 2358¾ g flour, plain, 17⅓ tsp baking powder and 3 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1387½ g icing sugar and 41⅝ 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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