Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 278 +
Ingredients
104¼ large eggs 7818¾ g sugar, caster 4170 ml double cream 2606¼ g butter, cubed 347½ g poppy seeds 104¼ lemons, zested 5907½ g flour, plain 43 7/16 tsp baking powder 8 11/16 tsp salt 3475 g icing sugar 104¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 104¼ large eggs and 7818¾ g sugar, caster until pale and frothy (2 mins) Add 4170 ml double cream and whisk 2 mins Melt 2606¼ g butter, cubed in a small saucepan Add 347½ g poppy seeds and 104¼ lemons, zested and set aside Sift 5907½ g flour, plain, 43 7/16 tsp baking powder and 8 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3475 g icing sugar and 104¼ 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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