Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 61 +
Ingredients
22⅞ large eggs 1715⅝ g sugar, caster 915 ml double cream 571⅞ g butter, cubed 76¼ g poppy seeds 22⅞ lemons, zested 1296¼ g flour, plain 9 8/15 tsp baking powder 1 10/11 tsp salt 762½ g icing sugar 22⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 22⅞ large eggs and 1715⅝ g sugar, caster until pale and frothy (2 mins) Add 915 ml double cream and whisk 2 mins Melt 571⅞ g butter, cubed in a small saucepan Add 76¼ g poppy seeds and 22⅞ lemons, zested and set aside Sift 1296¼ g flour, plain, 9 8/15 tsp baking powder and 1 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 762½ g icing sugar and 22⅞ 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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