Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 79 +
Ingredients
29⅝ large eggs 2221⅞ g sugar, caster 1185 ml double cream 740⅝ g butter, cubed 98¾ g poppy seeds 29⅝ lemons, zested 1678¾ g flour, plain 12⅓ tsp baking powder 2 7/15 tsp salt 987½ g icing sugar 29⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 29⅝ large eggs and 2221⅞ g sugar, caster until pale and frothy (2 mins) Add 1185 ml double cream and whisk 2 mins Melt 740⅝ g butter, cubed in a small saucepan Add 98¾ g poppy seeds and 29⅝ lemons, zested and set aside Sift 1678¾ g flour, plain, 12⅓ tsp baking powder and 2 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 987½ g icing sugar and 29⅝ 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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