Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 158 +
Ingredients
59¼ large eggs 4443¾ g sugar, caster 2370 ml double cream 1481¼ g butter, cubed 197½ g poppy seeds 59¼ lemons, zested 3357½ g flour, plain 24 11/16 tsp baking powder 4 15/16 tsp salt 1975 g icing sugar 59¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 59¼ large eggs and 4443¾ g sugar, caster until pale and frothy (2 mins) Add 2370 ml double cream and whisk 2 mins Melt 1481¼ g butter, cubed in a small saucepan Add 197½ g poppy seeds and 59¼ lemons, zested and set aside Sift 3357½ g flour, plain, 24 11/16 tsp baking powder and 4 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1975 g icing sugar and 59¼ 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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