Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 218 +
Ingredients
81¾ large eggs 6131¼ g sugar, caster 3270 ml double cream 2043¾ g butter, cubed 272½ g poppy seeds 81¾ lemons, zested 4632½ g flour, plain 34 1/16 tsp baking powder 6 13/16 tsp salt 2725 g icing sugar 81¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 81¾ large eggs and 6131¼ g sugar, caster until pale and frothy (2 mins) Add 3270 ml double cream and whisk 2 mins Melt 2043¾ g butter, cubed in a small saucepan Add 272½ g poppy seeds and 81¾ lemons, zested and set aside Sift 4632½ g flour, plain, 34 1/16 tsp baking powder and 6 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2725 g icing sugar and 81¾ 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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