Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 266 +
Ingredients
99¾ large eggs 7481¼ g sugar, caster 3990 ml double cream 2493¾ g butter, cubed 332½ g poppy seeds 99¾ lemons, zested 5652½ g flour, plain 41 9/16 tsp baking powder 8 5/16 tsp salt 3325 g icing sugar 99¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 99¾ large eggs and 7481¼ g sugar, caster until pale and frothy (2 mins) Add 3990 ml double cream and whisk 2 mins Melt 2493¾ g butter, cubed in a small saucepan Add 332½ g poppy seeds and 99¾ lemons, zested and set aside Sift 5652½ g flour, plain, 41 9/16 tsp baking powder and 8 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3325 g icing sugar and 99¾ 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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