Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 206 +
Ingredients
77¼ large eggs 5793¾ g sugar, caster 3090 ml double cream 1931¼ g butter, cubed 257½ g poppy seeds 77¼ lemons, zested 4377½ g flour, plain 32 3/16 tsp baking powder 6 7/16 tsp salt 2575 g icing sugar 77¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 77¼ large eggs and 5793¾ g sugar, caster until pale and frothy (2 mins) Add 3090 ml double cream and whisk 2 mins Melt 1931¼ g butter, cubed in a small saucepan Add 257½ g poppy seeds and 77¼ lemons, zested and set aside Sift 4377½ g flour, plain, 32 3/16 tsp baking powder and 6 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2575 g icing sugar and 77¼ 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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