Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 234 +
Ingredients
87¾ large eggs 6581¼ g sugar, caster 3510 ml double cream 2193¾ g butter, cubed 292½ g poppy seeds 87¾ lemons, zested 4972½ g flour, plain 36 9/16 tsp baking powder 7 5/16 tsp salt 2925 g icing sugar 87¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 87¾ large eggs and 6581¼ g sugar, caster until pale and frothy (2 mins) Add 3510 ml double cream and whisk 2 mins Melt 2193¾ g butter, cubed in a small saucepan Add 292½ g poppy seeds and 87¾ lemons, zested and set aside Sift 4972½ g flour, plain, 36 9/16 tsp baking powder and 7 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2925 g icing sugar and 87¾ 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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