Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 213 +
Ingredients
79⅞ large eggs 5990⅝ g sugar, caster 3195 ml double cream 1996⅞ g butter, cubed 266¼ g poppy seeds 79⅞ lemons, zested 4526¼ g flour, plain 33 2/7 tsp baking powder 6⅔ tsp salt 2662½ g icing sugar 79⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 79⅞ large eggs and 5990⅝ g sugar, caster until pale and frothy (2 mins) Add 3195 ml double cream and whisk 2 mins Melt 1996⅞ g butter, cubed in a small saucepan Add 266¼ g poppy seeds and 79⅞ lemons, zested and set aside Sift 4526¼ g flour, plain, 33 2/7 tsp baking powder and 6⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2662½ g icing sugar and 79⅞ 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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