Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 154 +
Ingredients
57¾ large eggs 4331¼ g sugar, caster 2310 ml double cream 1443¾ g butter, cubed 192½ g poppy seeds 57¾ lemons, zested 3272½ g flour, plain 24 1/16 tsp baking powder 4 13/16 tsp salt 1925 g icing sugar 57¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 57¾ large eggs and 4331¼ g sugar, caster until pale and frothy (2 mins) Add 2310 ml double cream and whisk 2 mins Melt 1443¾ g butter, cubed in a small saucepan Add 192½ g poppy seeds and 57¾ lemons, zested and set aside Sift 3272½ g flour, plain, 24 1/16 tsp baking powder and 4 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1925 g icing sugar and 57¾ 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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