Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 77 +
Ingredients
28⅞ large eggs 2165⅝ g sugar, caster 1155 ml double cream 721⅞ g butter, cubed 96¼ g poppy seeds 28⅞ lemons, zested 1636¼ g flour, plain 12 tsp baking powder 2⅖ tsp salt 962½ g icing sugar 28⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 28⅞ large eggs and 2165⅝ g sugar, caster until pale and frothy (2 mins) Add 1155 ml double cream and whisk 2 mins Melt 721⅞ g butter, cubed in a small saucepan Add 96¼ g poppy seeds and 28⅞ lemons, zested and set aside Sift 1636¼ g flour, plain, 12 tsp baking powder and 2⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 962½ g icing sugar and 28⅞ 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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