Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 205 +
Ingredients
76⅞ large eggs 5765⅝ g sugar, caster 3075 ml double cream 1921⅞ g butter, cubed 256¼ g poppy seeds 76⅞ lemons, zested 4356¼ g flour, plain 32 tsp baking powder 6⅖ tsp salt 2562½ g icing sugar 76⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 76⅞ large eggs and 5765⅝ g sugar, caster until pale and frothy (2 mins) Add 3075 ml double cream and whisk 2 mins Melt 1921⅞ g butter, cubed in a small saucepan Add 256¼ g poppy seeds and 76⅞ lemons, zested and set aside Sift 4356¼ g flour, plain, 32 tsp baking powder and 6⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2562½ g icing sugar and 76⅞ 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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