Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 178 +
Ingredients
66¾ large eggs 5006¼ g sugar, caster 2670 ml double cream 1668¾ g butter, cubed 222½ g poppy seeds 66¾ lemons, zested 3782½ g flour, plain 27 13/16 tsp baking powder 5 9/16 tsp salt 2225 g icing sugar 66¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 66¾ large eggs and 5006¼ g sugar, caster until pale and frothy (2 mins) Add 2670 ml double cream and whisk 2 mins Melt 1668¾ g butter, cubed in a small saucepan Add 222½ g poppy seeds and 66¾ lemons, zested and set aside Sift 3782½ g flour, plain, 27 13/16 tsp baking powder and 5 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2225 g icing sugar and 66¾ 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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