Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 121 +
Ingredients
45⅜ large eggs 3403⅛ g sugar, caster 1815 ml double cream 1134⅜ g butter, cubed 151¼ g poppy seeds 45⅜ lemons, zested 2571¼ g flour, plain 18 10/11 tsp baking powder 3 7/9 tsp salt 1512½ g icing sugar 45⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 45⅜ large eggs and 3403⅛ g sugar, caster until pale and frothy (2 mins) Add 1815 ml double cream and whisk 2 mins Melt 1134⅜ g butter, cubed in a small saucepan Add 151¼ g poppy seeds and 45⅜ lemons, zested and set aside Sift 2571¼ g flour, plain, 18 10/11 tsp baking powder and 3 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1512½ g icing sugar and 45⅜ 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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