Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 157 +
Ingredients
58⅞ large eggs 4415⅝ g sugar, caster 2355 ml double cream 1471⅞ g butter, cubed 196¼ g poppy seeds 58⅞ lemons, zested 3336¼ g flour, plain 24 8/15 tsp baking powder 4 10/11 tsp salt 1962½ g icing sugar 58⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 58⅞ large eggs and 4415⅝ g sugar, caster until pale and frothy (2 mins) Add 2355 ml double cream and whisk 2 mins Melt 1471⅞ g butter, cubed in a small saucepan Add 196¼ g poppy seeds and 58⅞ lemons, zested and set aside Sift 3336¼ g flour, plain, 24 8/15 tsp baking powder and 4 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1962½ g icing sugar and 58⅞ 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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