Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 214 +
Ingredients
80¼ large eggs 6018¾ g sugar, caster 3210 ml double cream 2006¼ g butter, cubed 267½ g poppy seeds 80¼ lemons, zested 4547½ g flour, plain 33 7/16 tsp baking powder 6 11/16 tsp salt 2675 g icing sugar 80¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 80¼ large eggs and 6018¾ g sugar, caster until pale and frothy (2 mins) Add 3210 ml double cream and whisk 2 mins Melt 2006¼ g butter, cubed in a small saucepan Add 267½ g poppy seeds and 80¼ lemons, zested and set aside Sift 4547½ g flour, plain, 33 7/16 tsp baking powder and 6 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2675 g icing sugar and 80¼ 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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