Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 238 +
Ingredients
89¼ large eggs 6693¾ g sugar, caster 3570 ml double cream 2231¼ g butter, cubed 297½ g poppy seeds 89¼ lemons, zested 5057½ g flour, plain 37 3/16 tsp baking powder 7 7/16 tsp salt 2975 g icing sugar 89¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 89¼ large eggs and 6693¾ g sugar, caster until pale and frothy (2 mins) Add 3570 ml double cream and whisk 2 mins Melt 2231¼ g butter, cubed in a small saucepan Add 297½ g poppy seeds and 89¼ lemons, zested and set aside Sift 5057½ g flour, plain, 37 3/16 tsp baking powder and 7 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2975 g icing sugar and 89¼ 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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