Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 69 +
Ingredients
25⅞ large eggs 1940⅝ g sugar, caster 1035 ml double cream 646⅞ g butter, cubed 86¼ g poppy seeds 25⅞ lemons, zested 1466¼ g flour, plain 10 7/9 tsp baking powder 2 2/13 tsp salt 862½ g icing sugar 25⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 25⅞ large eggs and 1940⅝ g sugar, caster until pale and frothy (2 mins) Add 1035 ml double cream and whisk 2 mins Melt 646⅞ g butter, cubed in a small saucepan Add 86¼ g poppy seeds and 25⅞ lemons, zested and set aside Sift 1466¼ g flour, plain, 10 7/9 tsp baking powder and 2 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 862½ g icing sugar and 25⅞ 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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