Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 106 +
Ingredients
39¾ large eggs 2981¼ g sugar, caster 1590 ml double cream 993¾ g butter, cubed 132½ g poppy seeds 39¾ lemons, zested 2252½ g flour, plain 16 9/16 tsp baking powder 3 5/16 tsp salt 1325 g icing sugar 39¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 39¾ large eggs and 2981¼ g sugar, caster until pale and frothy (2 mins) Add 1590 ml double cream and whisk 2 mins Melt 993¾ g butter, cubed in a small saucepan Add 132½ g poppy seeds and 39¾ lemons, zested and set aside Sift 2252½ g flour, plain, 16 9/16 tsp baking powder and 3 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1325 g icing sugar and 39¾ 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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