Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 150 +
Ingredients
56¼ large eggs 4218¾ g sugar, caster 2250 ml double cream 1406¼ g butter, cubed 187½ g poppy seeds 56¼ lemons, zested 3187½ g flour, plain 23 7/16 tsp baking powder 4 11/16 tsp salt 1875 g icing sugar 56¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 56¼ large eggs and 4218¾ g sugar, caster until pale and frothy (2 mins) Add 2250 ml double cream and whisk 2 mins Melt 1406¼ g butter, cubed in a small saucepan Add 187½ g poppy seeds and 56¼ lemons, zested and set aside Sift 3187½ g flour, plain, 23 7/16 tsp baking powder and 4 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1875 g icing sugar and 56¼ 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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