Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 67 +
Ingredients
25⅛ large eggs 1884⅜ g sugar, caster 1005 ml double cream 628⅛ g butter, cubed 83¾ g poppy seeds 25⅛ lemons, zested 1423¾ g flour, plain 10 7/15 tsp baking powder 2 1/11 tsp salt 837½ g icing sugar 25⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 25⅛ large eggs and 1884⅜ g sugar, caster until pale and frothy (2 mins) Add 1005 ml double cream and whisk 2 mins Melt 628⅛ g butter, cubed in a small saucepan Add 83¾ g poppy seeds and 25⅛ lemons, zested and set aside Sift 1423¾ g flour, plain, 10 7/15 tsp baking powder and 2 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 837½ g icing sugar and 25⅛ 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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