Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 294 +
Ingredients
110¼ large eggs 8268¾ g sugar, caster 4410 ml double cream 2756¼ g butter, cubed 367½ g poppy seeds 110¼ lemons, zested 6247½ g flour, plain 45 15/16 tsp baking powder 9 3/16 tsp salt 3675 g icing sugar 110¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 110¼ large eggs and 8268¾ g sugar, caster until pale and frothy (2 mins) Add 4410 ml double cream and whisk 2 mins Melt 2756¼ g butter, cubed in a small saucepan Add 367½ g poppy seeds and 110¼ lemons, zested and set aside Sift 6247½ g flour, plain, 45 15/16 tsp baking powder and 9 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3675 g icing sugar and 110¼ 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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