Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 75 +
Ingredients
28⅛ large eggs 2109⅜ g sugar, caster 1125 ml double cream 703⅛ g butter, cubed 93¾ g poppy seeds 28⅛ lemons, zested 1593¾ g flour, plain 11 5/7 tsp baking powder 2⅓ tsp salt 937½ g icing sugar 28⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 28⅛ large eggs and 2109⅜ g sugar, caster until pale and frothy (2 mins) Add 1125 ml double cream and whisk 2 mins Melt 703⅛ g butter, cubed in a small saucepan Add 93¾ g poppy seeds and 28⅛ lemons, zested and set aside Sift 1593¾ g flour, plain, 11 5/7 tsp baking powder and 2⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 937½ g icing sugar and 28⅛ 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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