Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 55 +
Ingredients
20⅝ large eggs 1546⅞ g sugar, caster 825 ml double cream 515⅝ g butter, cubed 68¾ g poppy seeds 20⅝ lemons, zested 1168¾ g flour, plain 8⅗ tsp baking powder 1 5/7 tsp salt 687½ g icing sugar 20⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 20⅝ large eggs and 1546⅞ g sugar, caster until pale and frothy (2 mins) Add 825 ml double cream and whisk 2 mins Melt 515⅝ g butter, cubed in a small saucepan Add 68¾ g poppy seeds and 20⅝ lemons, zested and set aside Sift 1168¾ g flour, plain, 8⅗ tsp baking powder and 1 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 687½ g icing sugar and 20⅝ 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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