Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 282 +
Ingredients
105¾ large eggs 7931¼ g sugar, caster 4230 ml double cream 2643¾ g butter, cubed 352½ g poppy seeds 105¾ lemons, zested 5992½ g flour, plain 44 1/16 tsp baking powder 8 13/16 tsp salt 3525 g icing sugar 105¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 105¾ large eggs and 7931¼ g sugar, caster until pale and frothy (2 mins) Add 4230 ml double cream and whisk 2 mins Melt 2643¾ g butter, cubed in a small saucepan Add 352½ g poppy seeds and 105¾ lemons, zested and set aside Sift 5992½ g flour, plain, 44 1/16 tsp baking powder and 8 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3525 g icing sugar and 105¾ 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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