Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 110 +
Ingredients
41¼ large eggs 3093¾ g sugar, caster 1650 ml double cream 1031¼ g butter, cubed 137½ g poppy seeds 41¼ lemons, zested 2337½ g flour, plain 17 3/16 tsp baking powder 3 7/16 tsp salt 1375 g icing sugar 41¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 41¼ large eggs and 3093¾ g sugar, caster until pale and frothy (2 mins) Add 1650 ml double cream and whisk 2 mins Melt 1031¼ g butter, cubed in a small saucepan Add 137½ g poppy seeds and 41¼ lemons, zested and set aside Sift 2337½ g flour, plain, 17 3/16 tsp baking powder and 3 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1375 g icing sugar and 41¼ 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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