Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 183 +
Ingredients
68⅝ large eggs 5146⅞ g sugar, caster 2745 ml double cream 1715⅝ g butter, cubed 228¾ g poppy seeds 68⅝ lemons, zested 3888¾ g flour, plain 28⅗ tsp baking powder 5 5/7 tsp salt 2287½ g icing sugar 68⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 68⅝ large eggs and 5146⅞ g sugar, caster until pale and frothy (2 mins) Add 2745 ml double cream and whisk 2 mins Melt 1715⅝ g butter, cubed in a small saucepan Add 228¾ g poppy seeds and 68⅝ lemons, zested and set aside Sift 3888¾ g flour, plain, 28⅗ tsp baking powder and 5 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2287½ g icing sugar and 68⅝ 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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