Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 153 +
Ingredients
57⅜ large eggs 4303⅛ g sugar, caster 2295 ml double cream 1434⅜ g butter, cubed 191¼ g poppy seeds 57⅜ lemons, zested 3251¼ g flour, plain 23 10/11 tsp baking powder 4 7/9 tsp salt 1912½ g icing sugar 57⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 57⅜ large eggs and 4303⅛ g sugar, caster until pale and frothy (2 mins) Add 2295 ml double cream and whisk 2 mins Melt 1434⅜ g butter, cubed in a small saucepan Add 191¼ g poppy seeds and 57⅜ lemons, zested and set aside Sift 3251¼ g flour, plain, 23 10/11 tsp baking powder and 4 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1912½ g icing sugar and 57⅜ 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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