Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 97 +
Ingredients
36⅜ large eggs 2728⅛ g sugar, caster 1455 ml double cream 909⅜ g butter, cubed 121¼ g poppy seeds 36⅜ lemons, zested 2061¼ g flour, plain 15 2/13 tsp baking powder 3 tsp salt 1212½ g icing sugar 36⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 36⅜ large eggs and 2728⅛ g sugar, caster until pale and frothy (2 mins) Add 1455 ml double cream and whisk 2 mins Melt 909⅜ g butter, cubed in a small saucepan Add 121¼ g poppy seeds and 36⅜ lemons, zested and set aside Sift 2061¼ g flour, plain, 15 2/13 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 1212½ g icing sugar and 36⅜ 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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