Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 65 +
Ingredients
24⅜ large eggs 1828⅛ g sugar, caster 975 ml double cream 609⅜ g butter, cubed 81¼ g poppy seeds 24⅜ lemons, zested 1381¼ g flour, plain 10 2/13 tsp baking powder 2 tsp salt 812½ g icing sugar 24⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 24⅜ large eggs and 1828⅛ g sugar, caster until pale and frothy (2 mins) Add 975 ml double cream and whisk 2 mins Melt 609⅜ g butter, cubed in a small saucepan Add 81¼ g poppy seeds and 24⅜ lemons, zested and set aside Sift 1381¼ g flour, plain, 10 2/13 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 812½ g icing sugar and 24⅜ 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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