Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 302 +
Ingredients
113¼ large eggs 8493¾ g sugar, caster 4530 ml double cream 2831¼ g butter, cubed 377½ g poppy seeds 113¼ lemons, zested 6417½ g flour, plain 47 3/16 tsp baking powder 9 7/16 tsp salt 3775 g icing sugar 113¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 113¼ large eggs and 8493¾ g sugar, caster until pale and frothy (2 mins) Add 4530 ml double cream and whisk 2 mins Melt 2831¼ g butter, cubed in a small saucepan Add 377½ g poppy seeds and 113¼ lemons, zested and set aside Sift 6417½ g flour, plain, 47 3/16 tsp baking powder and 9 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3775 g icing sugar and 113¼ 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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