Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 165 +
Ingredients
61⅞ large eggs 4640⅝ g sugar, caster 2475 ml double cream 1546⅞ g butter, cubed 206¼ g poppy seeds 61⅞ lemons, zested 3506¼ g flour, plain 25 7/9 tsp baking powder 5 2/13 tsp salt 2062½ g icing sugar 61⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 61⅞ large eggs and 4640⅝ g sugar, caster until pale and frothy (2 mins) Add 2475 ml double cream and whisk 2 mins Melt 1546⅞ g butter, cubed in a small saucepan Add 206¼ g poppy seeds and 61⅞ lemons, zested and set aside Sift 3506¼ g flour, plain, 25 7/9 tsp baking powder and 5 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2062½ g icing sugar and 61⅞ 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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