Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 242 +
Ingredients
90¾ large eggs 6806¼ g sugar, caster 3630 ml double cream 2268¾ g butter, cubed 302½ g poppy seeds 90¾ lemons, zested 5142½ g flour, plain 37 13/16 tsp baking powder 7 9/16 tsp salt 3025 g icing sugar 90¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 90¾ large eggs and 6806¼ g sugar, caster until pale and frothy (2 mins) Add 3630 ml double cream and whisk 2 mins Melt 2268¾ g butter, cubed in a small saucepan Add 302½ g poppy seeds and 90¾ lemons, zested and set aside Sift 5142½ g flour, plain, 37 13/16 tsp baking powder and 7 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3025 g icing sugar and 90¾ 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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