Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 89 +
Ingredients
33⅜ large eggs 2503⅛ g sugar, caster 1335 ml double cream 834⅜ g butter, cubed 111¼ g poppy seeds 33⅜ lemons, zested 1891¼ g flour, plain 13 10/11 tsp baking powder 2 7/9 tsp salt 1112½ g icing sugar 33⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 33⅜ large eggs and 2503⅛ g sugar, caster until pale and frothy (2 mins) Add 1335 ml double cream and whisk 2 mins Melt 834⅜ g butter, cubed in a small saucepan Add 111¼ g poppy seeds and 33⅜ lemons, zested and set aside Sift 1891¼ g flour, plain, 13 10/11 tsp baking powder and 2 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1112½ g icing sugar and 33⅜ 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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