Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 179 +
Ingredients
67⅛ large eggs 5034⅜ g sugar, caster 2685 ml double cream 1678⅛ g butter, cubed 223¾ g poppy seeds 67⅛ lemons, zested 3803¾ g flour, plain 28 tsp baking powder 5⅗ tsp salt 2237½ g icing sugar 67⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 67⅛ large eggs and 5034⅜ g sugar, caster until pale and frothy (2 mins) Add 2685 ml double cream and whisk 2 mins Melt 1678⅛ g butter, cubed in a small saucepan Add 223¾ g poppy seeds and 67⅛ lemons, zested and set aside Sift 3803¾ g flour, plain, 28 tsp baking powder and 5⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2237½ g icing sugar and 67⅛ 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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