Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 149 +
Ingredients
55⅞ large eggs 4190⅝ g sugar, caster 2235 ml double cream 1396⅞ g butter, cubed 186¼ g poppy seeds 55⅞ lemons, zested 3166¼ g flour, plain 23 2/7 tsp baking powder 4⅔ tsp salt 1862½ g icing sugar 55⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 55⅞ large eggs and 4190⅝ g sugar, caster until pale and frothy (2 mins) Add 2235 ml double cream and whisk 2 mins Melt 1396⅞ g butter, cubed in a small saucepan Add 186¼ g poppy seeds and 55⅞ lemons, zested and set aside Sift 3166¼ g flour, plain, 23 2/7 tsp baking powder and 4⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1862½ g icing sugar and 55⅞ 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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