Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 93 +
Ingredients
34⅞ large eggs 2615⅝ g sugar, caster 1395 ml double cream 871⅞ g butter, cubed 116¼ g poppy seeds 34⅞ lemons, zested 1976¼ g flour, plain 14 8/15 tsp baking powder 2 10/11 tsp salt 1162½ g icing sugar 34⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 34⅞ large eggs and 2615⅝ g sugar, caster until pale and frothy (2 mins) Add 1395 ml double cream and whisk 2 mins Melt 871⅞ g butter, cubed in a small saucepan Add 116¼ g poppy seeds and 34⅞ lemons, zested and set aside Sift 1976¼ g flour, plain, 14 8/15 tsp baking powder and 2 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1162½ g icing sugar and 34⅞ 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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