Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 129 +
Ingredients
48⅜ large eggs 3628⅛ g sugar, caster 1935 ml double cream 1209⅜ g butter, cubed 161¼ g poppy seeds 48⅜ lemons, zested 2741¼ g flour, plain 20 2/13 tsp baking powder 4 tsp salt 1612½ g icing sugar 48⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 48⅜ large eggs and 3628⅛ g sugar, caster until pale and frothy (2 mins) Add 1935 ml double cream and whisk 2 mins Melt 1209⅜ g butter, cubed in a small saucepan Add 161¼ g poppy seeds and 48⅜ lemons, zested and set aside Sift 2741¼ g flour, plain, 20 2/13 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 1612½ g icing sugar and 48⅜ 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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