Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 182 +
Ingredients
68¼ large eggs 5118¾ g sugar, caster 2730 ml double cream 1706¼ g butter, cubed 227½ g poppy seeds 68¼ lemons, zested 3867½ g flour, plain 28 7/16 tsp baking powder 5 11/16 tsp salt 2275 g icing sugar 68¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 68¼ large eggs and 5118¾ g sugar, caster until pale and frothy (2 mins) Add 2730 ml double cream and whisk 2 mins Melt 1706¼ g butter, cubed in a small saucepan Add 227½ g poppy seeds and 68¼ lemons, zested and set aside Sift 3867½ g flour, plain, 28 7/16 tsp baking powder and 5 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2275 g icing sugar and 68¼ 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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