Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 181 +
Ingredients
67⅞ large eggs 5090⅝ g sugar, caster 2715 ml double cream 1696⅞ g butter, cubed 226¼ g poppy seeds 67⅞ lemons, zested 3846¼ g flour, plain 28 2/7 tsp baking powder 5⅔ tsp salt 2262½ g icing sugar 67⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 67⅞ large eggs and 5090⅝ g sugar, caster until pale and frothy (2 mins) Add 2715 ml double cream and whisk 2 mins Melt 1696⅞ g butter, cubed in a small saucepan Add 226¼ g poppy seeds and 67⅞ lemons, zested and set aside Sift 3846¼ g flour, plain, 28 2/7 tsp baking powder and 5⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2262½ g icing sugar and 67⅞ 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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