Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 81 +
Ingredients
30⅜ large eggs 2278⅛ g sugar, caster 1215 ml double cream 759⅜ g butter, cubed 101¼ g poppy seeds 30⅜ lemons, zested 1721¼ g flour, plain 12⅔ tsp baking powder 2 8/15 tsp salt 1012½ g icing sugar 30⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 30⅜ large eggs and 2278⅛ g sugar, caster until pale and frothy (2 mins) Add 1215 ml double cream and whisk 2 mins Melt 759⅜ g butter, cubed in a small saucepan Add 101¼ g poppy seeds and 30⅜ lemons, zested and set aside Sift 1721¼ g flour, plain, 12⅔ tsp baking powder and 2 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1012½ g icing sugar and 30⅜ 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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