Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 115 +
Ingredients
43⅛ large eggs 3234⅜ g sugar, caster 1725 ml double cream 1078⅛ g butter, cubed 143¾ g poppy seeds 43⅛ lemons, zested 2443¾ g flour, plain 18 tsp baking powder 3⅗ tsp salt 1437½ g icing sugar 43⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 43⅛ large eggs and 3234⅜ g sugar, caster until pale and frothy (2 mins) Add 1725 ml double cream and whisk 2 mins Melt 1078⅛ g butter, cubed in a small saucepan Add 143¾ g poppy seeds and 43⅛ lemons, zested and set aside Sift 2443¾ g flour, plain, 18 tsp baking powder and 3⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1437½ g icing sugar and 43⅛ 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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