Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 246 +
Ingredients
92¼ large eggs 6918¾ g sugar, caster 3690 ml double cream 2306¼ g butter, cubed 307½ g poppy seeds 92¼ lemons, zested 5227½ g flour, plain 38 7/16 tsp baking powder 7 11/16 tsp salt 3075 g icing sugar 92¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 92¼ large eggs and 6918¾ g sugar, caster until pale and frothy (2 mins) Add 3690 ml double cream and whisk 2 mins Melt 2306¼ g butter, cubed in a small saucepan Add 307½ g poppy seeds and 92¼ lemons, zested and set aside Sift 5227½ g flour, plain, 38 7/16 tsp baking powder and 7 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3075 g icing sugar and 92¼ 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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