Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 170 +
Ingredients
63¾ large eggs 4781¼ g sugar, caster 2550 ml double cream 1593¾ g butter, cubed 212½ g poppy seeds 63¾ lemons, zested 3612½ g flour, plain 26 9/16 tsp baking powder 5 5/16 tsp salt 2125 g icing sugar 63¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 63¾ large eggs and 4781¼ g sugar, caster until pale and frothy (2 mins) Add 2550 ml double cream and whisk 2 mins Melt 1593¾ g butter, cubed in a small saucepan Add 212½ g poppy seeds and 63¾ lemons, zested and set aside Sift 3612½ g flour, plain, 26 9/16 tsp baking powder and 5 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2125 g icing sugar and 63¾ 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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