Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 95 +
Ingredients
35⅝ large eggs 2671⅞ g sugar, caster 1425 ml double cream 890⅝ g butter, cubed 118¾ g poppy seeds 35⅝ lemons, zested 2018¾ g flour, plain 14 11/13 tsp baking powder 3 tsp salt 1187½ g icing sugar 35⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 35⅝ large eggs and 2671⅞ g sugar, caster until pale and frothy (2 mins) Add 1425 ml double cream and whisk 2 mins Melt 890⅝ g butter, cubed in a small saucepan Add 118¾ g poppy seeds and 35⅝ lemons, zested and set aside Sift 2018¾ g flour, plain, 14 11/13 tsp baking powder and 3 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1187½ g icing sugar and 35⅝ 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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