Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 73 +
Ingredients
27⅜ large eggs 2053⅛ g sugar, caster 1095 ml double cream 684⅜ g butter, cubed 91¼ g poppy seeds 27⅜ lemons, zested 1551¼ g flour, plain 11⅖ tsp baking powder 2 2/7 tsp salt 912½ g icing sugar 27⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 27⅜ large eggs and 2053⅛ g sugar, caster until pale and frothy (2 mins) Add 1095 ml double cream and whisk 2 mins Melt 684⅜ g butter, cubed in a small saucepan Add 91¼ g poppy seeds and 27⅜ lemons, zested and set aside Sift 1551¼ g flour, plain, 11⅖ tsp baking powder and 2 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 912½ g icing sugar and 27⅜ 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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