Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 131 +
Ingredients
49⅛ large eggs 3684⅜ g sugar, caster 1965 ml double cream 1228⅛ g butter, cubed 163¾ g poppy seeds 49⅛ lemons, zested 2783¾ g flour, plain 20 7/15 tsp baking powder 4 1/11 tsp salt 1637½ g icing sugar 49⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 49⅛ large eggs and 3684⅜ g sugar, caster until pale and frothy (2 mins) Add 1965 ml double cream and whisk 2 mins Melt 1228⅛ g butter, cubed in a small saucepan Add 163¾ g poppy seeds and 49⅛ lemons, zested and set aside Sift 2783¾ g flour, plain, 20 7/15 tsp baking powder and 4 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1637½ g icing sugar and 49⅛ 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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