Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 134 +
Ingredients
50¼ large eggs 3768¾ g sugar, caster 2010 ml double cream 1256¼ g butter, cubed 167½ g poppy seeds 50¼ lemons, zested 2847½ g flour, plain 20 15/16 tsp baking powder 4 3/16 tsp salt 1675 g icing sugar 50¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 50¼ large eggs and 3768¾ g sugar, caster until pale and frothy (2 mins) Add 2010 ml double cream and whisk 2 mins Melt 1256¼ g butter, cubed in a small saucepan Add 167½ g poppy seeds and 50¼ lemons, zested and set aside Sift 2847½ g flour, plain, 20 15/16 tsp baking powder and 4 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1675 g icing sugar and 50¼ 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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