Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 137 +
Ingredients
51⅜ large eggs 3853⅛ g sugar, caster 2055 ml double cream 1284⅜ g butter, cubed 171¼ g poppy seeds 51⅜ lemons, zested 2911¼ g flour, plain 21⅖ tsp baking powder 4 2/7 tsp salt 1712½ g icing sugar 51⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 51⅜ large eggs and 3853⅛ g sugar, caster until pale and frothy (2 mins) Add 2055 ml double cream and whisk 2 mins Melt 1284⅜ g butter, cubed in a small saucepan Add 171¼ g poppy seeds and 51⅜ lemons, zested and set aside Sift 2911¼ g flour, plain, 21⅖ tsp baking powder and 4 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1712½ g icing sugar and 51⅜ 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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