Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 166 +
Ingredients
62¼ large eggs 4668¾ g sugar, caster 2490 ml double cream 1556¼ g butter, cubed 207½ g poppy seeds 62¼ lemons, zested 3527½ g flour, plain 25 15/16 tsp baking powder 5 3/16 tsp salt 2075 g icing sugar 62¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 62¼ large eggs and 4668¾ g sugar, caster until pale and frothy (2 mins) Add 2490 ml double cream and whisk 2 mins Melt 1556¼ g butter, cubed in a small saucepan Add 207½ g poppy seeds and 62¼ lemons, zested and set aside Sift 3527½ g flour, plain, 25 15/16 tsp baking powder and 5 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2075 g icing sugar and 62¼ 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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