Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 85 +
Ingredients
31⅞ large eggs 2390⅝ g sugar, caster 1275 ml double cream 796⅞ g butter, cubed 106¼ g poppy seeds 31⅞ lemons, zested 1806¼ g flour, plain 13 2/7 tsp baking powder 2⅔ tsp salt 1062½ g icing sugar 31⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 31⅞ large eggs and 2390⅝ g sugar, caster until pale and frothy (2 mins) Add 1275 ml double cream and whisk 2 mins Melt 796⅞ g butter, cubed in a small saucepan Add 106¼ g poppy seeds and 31⅞ lemons, zested and set aside Sift 1806¼ g flour, plain, 13 2/7 tsp baking powder and 2⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1062½ g icing sugar and 31⅞ 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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