Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 127 +
Ingredients
47⅝ large eggs 3571⅞ g sugar, caster 1905 ml double cream 1190⅝ g butter, cubed 158¾ g poppy seeds 47⅝ lemons, zested 2698¾ g flour, plain 19 11/13 tsp baking powder 4 tsp salt 1587½ g icing sugar 47⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 47⅝ large eggs and 3571⅞ g sugar, caster until pale and frothy (2 mins) Add 1905 ml double cream and whisk 2 mins Melt 1190⅝ g butter, cubed in a small saucepan Add 158¾ g poppy seeds and 47⅝ lemons, zested and set aside Sift 2698¾ g flour, plain, 19 11/13 tsp baking powder and 4 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1587½ g icing sugar and 47⅝ 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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