Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 189 +
Ingredients
70⅞ large eggs 5315⅝ g sugar, caster 2835 ml double cream 1771⅞ g butter, cubed 236¼ g poppy seeds 70⅞ lemons, zested 4016¼ g flour, plain 29 8/15 tsp baking powder 5 10/11 tsp salt 2362½ g icing sugar 70⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 70⅞ large eggs and 5315⅝ g sugar, caster until pale and frothy (2 mins) Add 2835 ml double cream and whisk 2 mins Melt 1771⅞ g butter, cubed in a small saucepan Add 236¼ g poppy seeds and 70⅞ lemons, zested and set aside Sift 4016¼ g flour, plain, 29 8/15 tsp baking powder and 5 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2362½ g icing sugar and 70⅞ 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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