Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 119 +
Ingredients
44⅝ large eggs 3346⅞ g sugar, caster 1785 ml double cream 1115⅝ g butter, cubed 148¾ g poppy seeds 44⅝ lemons, zested 2528¾ g flour, plain 18⅗ tsp baking powder 3 5/7 tsp salt 1487½ g icing sugar 44⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 44⅝ large eggs and 3346⅞ g sugar, caster until pale and frothy (2 mins) Add 1785 ml double cream and whisk 2 mins Melt 1115⅝ g butter, cubed in a small saucepan Add 148¾ g poppy seeds and 44⅝ lemons, zested and set aside Sift 2528¾ g flour, plain, 18⅗ tsp baking powder and 3 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1487½ g icing sugar and 44⅝ 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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