Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 139 +
Ingredients
52⅛ large eggs 3909⅜ g sugar, caster 2085 ml double cream 1303⅛ g butter, cubed 173¾ g poppy seeds 52⅛ lemons, zested 2953¾ g flour, plain 21 5/7 tsp baking powder 4⅓ tsp salt 1737½ g icing sugar 52⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 52⅛ large eggs and 3909⅜ g sugar, caster until pale and frothy (2 mins) Add 2085 ml double cream and whisk 2 mins Melt 1303⅛ g butter, cubed in a small saucepan Add 173¾ g poppy seeds and 52⅛ lemons, zested and set aside Sift 2953¾ g flour, plain, 21 5/7 tsp baking powder and 4⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1737½ g icing sugar and 52⅛ 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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