Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 91 +
Ingredients
34⅛ large eggs 2559⅜ g sugar, caster 1365 ml double cream 853⅛ g butter, cubed 113¾ g poppy seeds 34⅛ lemons, zested 1933¾ g flour, plain 14 2/9 tsp baking powder 2 11/13 tsp salt 1137½ g icing sugar 34⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 34⅛ large eggs and 2559⅜ g sugar, caster until pale and frothy (2 mins) Add 1365 ml double cream and whisk 2 mins Melt 853⅛ g butter, cubed in a small saucepan Add 113¾ g poppy seeds and 34⅛ lemons, zested and set aside Sift 1933¾ g flour, plain, 14 2/9 tsp baking powder and 2 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1137½ g icing sugar and 34⅛ 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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