Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 59 +
Ingredients
22⅛ large eggs 1659⅜ g sugar, caster 885 ml double cream 553⅛ g butter, cubed 73¾ g poppy seeds 22⅛ lemons, zested 1253¾ g flour, plain 9 2/9 tsp baking powder 1 11/13 tsp salt 737½ g icing sugar 22⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 22⅛ large eggs and 1659⅜ g sugar, caster until pale and frothy (2 mins) Add 885 ml double cream and whisk 2 mins Melt 553⅛ g butter, cubed in a small saucepan Add 73¾ g poppy seeds and 22⅛ lemons, zested and set aside Sift 1253¾ g flour, plain, 9 2/9 tsp baking powder and 1 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 737½ g icing sugar and 22⅛ 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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