Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 177 +
Ingredients
66⅜ large eggs 4978⅛ g sugar, caster 2655 ml double cream 1659⅜ g butter, cubed 221¼ g poppy seeds 66⅜ lemons, zested 3761¼ g flour, plain 27⅔ tsp baking powder 5 8/15 tsp salt 2212½ g icing sugar 66⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 66⅜ large eggs and 4978⅛ g sugar, caster until pale and frothy (2 mins) Add 2655 ml double cream and whisk 2 mins Melt 1659⅜ g butter, cubed in a small saucepan Add 221¼ g poppy seeds and 66⅜ lemons, zested and set aside Sift 3761¼ g flour, plain, 27⅔ tsp baking powder and 5 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2212½ g icing sugar and 66⅜ 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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