Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 202 +
Ingredients
75¾ large eggs 5681¼ g sugar, caster 3030 ml double cream 1893¾ g butter, cubed 252½ g poppy seeds 75¾ lemons, zested 4292½ g flour, plain 31 9/16 tsp baking powder 6 5/16 tsp salt 2525 g icing sugar 75¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 75¾ large eggs and 5681¼ g sugar, caster until pale and frothy (2 mins) Add 3030 ml double cream and whisk 2 mins Melt 1893¾ g butter, cubed in a small saucepan Add 252½ g poppy seeds and 75¾ lemons, zested and set aside Sift 4292½ g flour, plain, 31 9/16 tsp baking powder and 6 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2525 g icing sugar and 75¾ 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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