Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 126 +
Ingredients
47¼ large eggs 3543¾ g sugar, caster 1890 ml double cream 1181¼ g butter, cubed 157½ g poppy seeds 47¼ lemons, zested 2677½ g flour, plain 19 11/16 tsp baking powder 3 15/16 tsp salt 1575 g icing sugar 47¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 47¼ large eggs and 3543¾ g sugar, caster until pale and frothy (2 mins) Add 1890 ml double cream and whisk 2 mins Melt 1181¼ g butter, cubed in a small saucepan Add 157½ g poppy seeds and 47¼ lemons, zested and set aside Sift 2677½ g flour, plain, 19 11/16 tsp baking powder and 3 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1575 g icing sugar and 47¼ 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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