Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 51 +
Ingredients
19⅛ large eggs 1434⅜ g sugar, caster 765 ml double cream 478⅛ g butter, cubed 63¾ g poppy seeds 19⅛ lemons, zested 1083¾ g flour, plain 8 tsp baking powder 1⅗ tsp salt 637½ g icing sugar 19⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 19⅛ large eggs and 1434⅜ g sugar, caster until pale and frothy (2 mins) Add 765 ml double cream and whisk 2 mins Melt 478⅛ g butter, cubed in a small saucepan Add 63¾ g poppy seeds and 19⅛ lemons, zested and set aside Sift 1083¾ g flour, plain, 8 tsp baking powder and 1⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 637½ g icing sugar and 19⅛ 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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