Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 254 +
Ingredients
95¼ large eggs 7143¾ g sugar, caster 3810 ml double cream 2381¼ g butter, cubed 317½ g poppy seeds 95¼ lemons, zested 5397½ g flour, plain 39 11/16 tsp baking powder 7 15/16 tsp salt 3175 g icing sugar 95¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 95¼ large eggs and 7143¾ g sugar, caster until pale and frothy (2 mins) Add 3810 ml double cream and whisk 2 mins Melt 2381¼ g butter, cubed in a small saucepan Add 317½ g poppy seeds and 95¼ lemons, zested and set aside Sift 5397½ g flour, plain, 39 11/16 tsp baking powder and 7 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3175 g icing sugar and 95¼ 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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