Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 125 +
Ingredients
46⅞ large eggs 3515⅝ g sugar, caster 1875 ml double cream 1171⅞ g butter, cubed 156¼ g poppy seeds 46⅞ lemons, zested 2656¼ g flour, plain 19 8/15 tsp baking powder 3 10/11 tsp salt 1562½ g icing sugar 46⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 46⅞ large eggs and 3515⅝ g sugar, caster until pale and frothy (2 mins) Add 1875 ml double cream and whisk 2 mins Melt 1171⅞ g butter, cubed in a small saucepan Add 156¼ g poppy seeds and 46⅞ lemons, zested and set aside Sift 2656¼ g flour, plain, 19 8/15 tsp baking powder and 3 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1562½ g icing sugar and 46⅞ 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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