Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 173 +
Ingredients
64⅞ large eggs 4865⅝ g sugar, caster 2595 ml double cream 1621⅞ g butter, cubed 216¼ g poppy seeds 64⅞ lemons, zested 3676¼ g flour, plain 27 tsp baking powder 5⅖ tsp salt 2162½ g icing sugar 64⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 64⅞ large eggs and 4865⅝ g sugar, caster until pale and frothy (2 mins) Add 2595 ml double cream and whisk 2 mins Melt 1621⅞ g butter, cubed in a small saucepan Add 216¼ g poppy seeds and 64⅞ lemons, zested and set aside Sift 3676¼ g flour, plain, 27 tsp baking powder and 5⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2162½ g icing sugar and 64⅞ 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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