Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 45 +
Ingredients
16⅞ large eggs 1265⅝ g sugar, caster 675 ml double cream 421⅞ g butter, cubed 56¼ g poppy seeds 16⅞ lemons, zested 956¼ g flour, plain 7 tsp baking powder 1⅖ tsp salt 562½ g icing sugar 16⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 16⅞ large eggs and 1265⅝ g sugar, caster until pale and frothy (2 mins) Add 675 ml double cream and whisk 2 mins Melt 421⅞ g butter, cubed in a small saucepan Add 56¼ g poppy seeds and 16⅞ lemons, zested and set aside Sift 956¼ g flour, plain, 7 tsp baking powder and 1⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 562½ g icing sugar and 16⅞ 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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