Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 250 +
Ingredients
93¾ large eggs 7031¼ g sugar, caster 3750 ml double cream 2343¾ g butter, cubed 312½ g poppy seeds 93¾ lemons, zested 5312½ g flour, plain 39 1/16 tsp baking powder 7 13/16 tsp salt 3125 g icing sugar 93¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 93¾ large eggs and 7031¼ g sugar, caster until pale and frothy (2 mins) Add 3750 ml double cream and whisk 2 mins Melt 2343¾ g butter, cubed in a small saucepan Add 312½ g poppy seeds and 93¾ lemons, zested and set aside Sift 5312½ g flour, plain, 39 1/16 tsp baking powder and 7 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3125 g icing sugar and 93¾ 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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