Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 171 +
Ingredients
64⅛ large eggs 4809⅜ g sugar, caster 2565 ml double cream 1603⅛ g butter, cubed 213¾ g poppy seeds 64⅛ lemons, zested 3633¾ g flour, plain 26 5/7 tsp baking powder 5⅓ tsp salt 2137½ g icing sugar 64⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 64⅛ large eggs and 4809⅜ g sugar, caster until pale and frothy (2 mins) Add 2565 ml double cream and whisk 2 mins Melt 1603⅛ g butter, cubed in a small saucepan Add 213¾ g poppy seeds and 64⅛ lemons, zested and set aside Sift 3633¾ g flour, plain, 26 5/7 tsp baking powder and 5⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2137½ g icing sugar and 64⅛ 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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