Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 87 +
Ingredients
32⅝ large eggs 2446⅞ g sugar, caster 1305 ml double cream 815⅝ g butter, cubed 108¾ g poppy seeds 32⅝ lemons, zested 1848¾ g flour, plain 13⅗ tsp baking powder 2 5/7 tsp salt 1087½ g icing sugar 32⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 32⅝ large eggs and 2446⅞ g sugar, caster until pale and frothy (2 mins) Add 1305 ml double cream and whisk 2 mins Melt 815⅝ g butter, cubed in a small saucepan Add 108¾ g poppy seeds and 32⅝ lemons, zested and set aside Sift 1848¾ g flour, plain, 13⅗ tsp baking powder and 2 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1087½ g icing sugar and 32⅝ 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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