Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 99 +
Ingredients
37⅛ large eggs 2784⅜ g sugar, caster 1485 ml double cream 928⅛ g butter, cubed 123¾ g poppy seeds 37⅛ lemons, zested 2103¾ g flour, plain 15 7/15 tsp baking powder 3 1/11 tsp salt 1237½ g icing sugar 37⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 37⅛ large eggs and 2784⅜ g sugar, caster until pale and frothy (2 mins) Add 1485 ml double cream and whisk 2 mins Melt 928⅛ g butter, cubed in a small saucepan Add 123¾ g poppy seeds and 37⅛ lemons, zested and set aside Sift 2103¾ g flour, plain, 15 7/15 tsp baking powder and 3 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1237½ g icing sugar and 37⅛ 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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