Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 53 +
Ingredients
19⅞ large eggs 1490⅝ g sugar, caster 795 ml double cream 496⅞ g butter, cubed 66¼ g poppy seeds 19⅞ lemons, zested 1126¼ g flour, plain 8 2/7 tsp baking powder 1⅔ tsp salt 662½ g icing sugar 19⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 19⅞ large eggs and 1490⅝ g sugar, caster until pale and frothy (2 mins) Add 795 ml double cream and whisk 2 mins Melt 496⅞ g butter, cubed in a small saucepan Add 66¼ g poppy seeds and 19⅞ lemons, zested and set aside Sift 1126¼ g flour, plain, 8 2/7 tsp baking powder and 1⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 662½ g icing sugar and 19⅞ 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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