Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 113 +
Ingredients
42⅜ large eggs 3178⅛ g sugar, caster 1695 ml double cream 1059⅜ g butter, cubed 141¼ g poppy seeds 42⅜ lemons, zested 2401¼ g flour, plain 17⅔ tsp baking powder 3 8/15 tsp salt 1412½ g icing sugar 42⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 42⅜ large eggs and 3178⅛ g sugar, caster until pale and frothy (2 mins) Add 1695 ml double cream and whisk 2 mins Melt 1059⅜ g butter, cubed in a small saucepan Add 141¼ g poppy seeds and 42⅜ lemons, zested and set aside Sift 2401¼ g flour, plain, 17⅔ tsp baking powder and 3 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1412½ g icing sugar and 42⅜ 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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