Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 122 +
Ingredients
45¾ large eggs 3431¼ g sugar, caster 1830 ml double cream 1143¾ g butter, cubed 152½ g poppy seeds 45¾ lemons, zested 2592½ g flour, plain 19 1/16 tsp baking powder 3 13/16 tsp salt 1525 g icing sugar 45¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 45¾ large eggs and 3431¼ g sugar, caster until pale and frothy (2 mins) Add 1830 ml double cream and whisk 2 mins Melt 1143¾ g butter, cubed in a small saucepan Add 152½ g poppy seeds and 45¾ lemons, zested and set aside Sift 2592½ g flour, plain, 19 1/16 tsp baking powder and 3 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1525 g icing sugar and 45¾ 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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