Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 222 +
Ingredients
83¼ large eggs 6243¾ g sugar, caster 3330 ml double cream 2081¼ g butter, cubed 277½ g poppy seeds 83¼ lemons, zested 4717½ g flour, plain 34 11/16 tsp baking powder 6 15/16 tsp salt 2775 g icing sugar 83¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 83¼ large eggs and 6243¾ g sugar, caster until pale and frothy (2 mins) Add 3330 ml double cream and whisk 2 mins Melt 2081¼ g butter, cubed in a small saucepan Add 277½ g poppy seeds and 83¼ lemons, zested and set aside Sift 4717½ g flour, plain, 34 11/16 tsp baking powder and 6 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2775 g icing sugar and 83¼ 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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