Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 193 +
Ingredients
72⅜ large eggs 5428⅛ g sugar, caster 2895 ml double cream 1809⅜ g butter, cubed 241¼ g poppy seeds 72⅜ lemons, zested 4101¼ g flour, plain 30 2/13 tsp baking powder 6 tsp salt 2412½ g icing sugar 72⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 72⅜ large eggs and 5428⅛ g sugar, caster until pale and frothy (2 mins) Add 2895 ml double cream and whisk 2 mins Melt 1809⅜ g butter, cubed in a small saucepan Add 241¼ g poppy seeds and 72⅜ lemons, zested and set aside Sift 4101¼ g flour, plain, 30 2/13 tsp baking powder and 6 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2412½ g icing sugar and 72⅜ 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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