Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 118 +
Ingredients
44¼ large eggs 3318¾ g sugar, caster 1770 ml double cream 1106¼ g butter, cubed 147½ g poppy seeds 44¼ lemons, zested 2507½ g flour, plain 18 7/16 tsp baking powder 3 11/16 tsp salt 1475 g icing sugar 44¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 44¼ large eggs and 3318¾ g sugar, caster until pale and frothy (2 mins) Add 1770 ml double cream and whisk 2 mins Melt 1106¼ g butter, cubed in a small saucepan Add 147½ g poppy seeds and 44¼ lemons, zested and set aside Sift 2507½ g flour, plain, 18 7/16 tsp baking powder and 3 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1475 g icing sugar and 44¼ 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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