Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 258 +
Ingredients
96¾ large eggs 7256¼ g sugar, caster 3870 ml double cream 2418¾ g butter, cubed 322½ g poppy seeds 96¾ lemons, zested 5482½ g flour, plain 40 5/16 tsp baking powder 8 1/16 tsp salt 3225 g icing sugar 96¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 96¾ large eggs and 7256¼ g sugar, caster until pale and frothy (2 mins) Add 3870 ml double cream and whisk 2 mins Melt 2418¾ g butter, cubed in a small saucepan Add 322½ g poppy seeds and 96¾ lemons, zested and set aside Sift 5482½ g flour, plain, 40 5/16 tsp baking powder and 8 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3225 g icing sugar and 96¾ 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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