Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 186 +
Ingredients
69¾ large eggs 5231¼ g sugar, caster 2790 ml double cream 1743¾ g butter, cubed 232½ g poppy seeds 69¾ lemons, zested 3952½ g flour, plain 29 1/16 tsp baking powder 5 13/16 tsp salt 2325 g icing sugar 69¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 69¾ large eggs and 5231¼ g sugar, caster until pale and frothy (2 mins) Add 2790 ml double cream and whisk 2 mins Melt 1743¾ g butter, cubed in a small saucepan Add 232½ g poppy seeds and 69¾ lemons, zested and set aside Sift 3952½ g flour, plain, 29 1/16 tsp baking powder and 5 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2325 g icing sugar and 69¾ 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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