Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 63 +
Ingredients
23⅝ large eggs 1771⅞ g sugar, caster 945 ml double cream 590⅝ g butter, cubed 78¾ g poppy seeds 23⅝ lemons, zested 1338¾ g flour, plain 9 11/13 tsp baking powder 2 tsp salt 787½ g icing sugar 23⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 23⅝ large eggs and 1771⅞ g sugar, caster until pale and frothy (2 mins) Add 945 ml double cream and whisk 2 mins Melt 590⅝ g butter, cubed in a small saucepan Add 78¾ g poppy seeds and 23⅝ lemons, zested and set aside Sift 1338¾ g flour, plain, 9 11/13 tsp baking powder and 2 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 787½ g icing sugar and 23⅝ 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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