Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 274 +
Ingredients
102¾ large eggs 7706¼ g sugar, caster 4110 ml double cream 2568¾ g butter, cubed 342½ g poppy seeds 102¾ lemons, zested 5822½ g flour, plain 42 13/16 tsp baking powder 8 9/16 tsp salt 3425 g icing sugar 102¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 102¾ large eggs and 7706¼ g sugar, caster until pale and frothy (2 mins) Add 4110 ml double cream and whisk 2 mins Melt 2568¾ g butter, cubed in a small saucepan Add 342½ g poppy seeds and 102¾ lemons, zested and set aside Sift 5822½ g flour, plain, 42 13/16 tsp baking powder and 8 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3425 g icing sugar and 102¾ 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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