Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 102 +
Ingredients
38¼ large eggs 2868¾ g sugar, caster 1530 ml double cream 956¼ g butter, cubed 127½ g poppy seeds 38¼ lemons, zested 2167½ g flour, plain 15 15/16 tsp baking powder 3 3/16 tsp salt 1275 g icing sugar 38¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 38¼ large eggs and 2868¾ g sugar, caster until pale and frothy (2 mins) Add 1530 ml double cream and whisk 2 mins Melt 956¼ g butter, cubed in a small saucepan Add 127½ g poppy seeds and 38¼ lemons, zested and set aside Sift 2167½ g flour, plain, 15 15/16 tsp baking powder and 3 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1275 g icing sugar and 38¼ 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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