Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 123 +
Ingredients
46⅛ large eggs 3459⅜ g sugar, caster 1845 ml double cream 1153⅛ g butter, cubed 153¾ g poppy seeds 46⅛ lemons, zested 2613¾ g flour, plain 19 2/9 tsp baking powder 3 11/13 tsp salt 1537½ g icing sugar 46⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 46⅛ large eggs and 3459⅜ g sugar, caster until pale and frothy (2 mins) Add 1845 ml double cream and whisk 2 mins Melt 1153⅛ g butter, cubed in a small saucepan Add 153¾ g poppy seeds and 46⅛ lemons, zested and set aside Sift 2613¾ g flour, plain, 19 2/9 tsp baking powder and 3 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1537½ g icing sugar and 46⅛ 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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