Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 133 +
Ingredients
49⅞ large eggs 3740⅝ g sugar, caster 1995 ml double cream 1246⅞ g butter, cubed 166¼ g poppy seeds 49⅞ lemons, zested 2826¼ g flour, plain 20 7/9 tsp baking powder 4 2/13 tsp salt 1662½ g icing sugar 49⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 49⅞ large eggs and 3740⅝ g sugar, caster until pale and frothy (2 mins) Add 1995 ml double cream and whisk 2 mins Melt 1246⅞ g butter, cubed in a small saucepan Add 166¼ g poppy seeds and 49⅞ lemons, zested and set aside Sift 2826¼ g flour, plain, 20 7/9 tsp baking powder and 4 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1662½ g icing sugar and 49⅞ 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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