Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 138 +
Ingredients
51¾ large eggs 3881¼ g sugar, caster 2070 ml double cream 1293¾ g butter, cubed 172½ g poppy seeds 51¾ lemons, zested 2932½ g flour, plain 21 9/16 tsp baking powder 4 5/16 tsp salt 1725 g icing sugar 51¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 51¾ large eggs and 3881¼ g sugar, caster until pale and frothy (2 mins) Add 2070 ml double cream and whisk 2 mins Melt 1293¾ g butter, cubed in a small saucepan Add 172½ g poppy seeds and 51¾ lemons, zested and set aside Sift 2932½ g flour, plain, 21 9/16 tsp baking powder and 4 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1725 g icing sugar and 51¾ 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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