Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 130 +
Ingredients
48¾ large eggs 3656¼ g sugar, caster 1950 ml double cream 1218¾ g butter, cubed 162½ g poppy seeds 48¾ lemons, zested 2762½ g flour, plain 20 5/16 tsp baking powder 4 1/16 tsp salt 1625 g icing sugar 48¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 48¾ large eggs and 3656¼ g sugar, caster until pale and frothy (2 mins) Add 1950 ml double cream and whisk 2 mins Melt 1218¾ g butter, cubed in a small saucepan Add 162½ g poppy seeds and 48¾ lemons, zested and set aside Sift 2762½ g flour, plain, 20 5/16 tsp baking powder and 4 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1625 g icing sugar and 48¾ 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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