Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 143 +
Ingredients
53⅝ large eggs 4021⅞ g sugar, caster 2145 ml double cream 1340⅝ g butter, cubed 178¾ g poppy seeds 53⅝ lemons, zested 3038¾ g flour, plain 22⅓ tsp baking powder 4 7/15 tsp salt 1787½ g icing sugar 53⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 53⅝ large eggs and 4021⅞ g sugar, caster until pale and frothy (2 mins) Add 2145 ml double cream and whisk 2 mins Melt 1340⅝ g butter, cubed in a small saucepan Add 178¾ g poppy seeds and 53⅝ lemons, zested and set aside Sift 3038¾ g flour, plain, 22⅓ tsp baking powder and 4 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1787½ g icing sugar and 53⅝ 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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