Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 290 +
Ingredients
108¾ large eggs 8156¼ g sugar, caster 4350 ml double cream 2718¾ g butter, cubed 362½ g poppy seeds 108¾ lemons, zested 6162½ g flour, plain 45 5/16 tsp baking powder 9 1/16 tsp salt 3625 g icing sugar 108¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 108¾ large eggs and 8156¼ g sugar, caster until pale and frothy (2 mins) Add 4350 ml double cream and whisk 2 mins Melt 2718¾ g butter, cubed in a small saucepan Add 362½ g poppy seeds and 108¾ lemons, zested and set aside Sift 6162½ g flour, plain, 45 5/16 tsp baking powder and 9 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3625 g icing sugar and 108¾ 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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