Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 306 +
Ingredients
114¾ large eggs 8606¼ g sugar, caster 4590 ml double cream 2868¾ g butter, cubed 382½ g poppy seeds 114¾ lemons, zested 6502½ g flour, plain 47 13/16 tsp baking powder 9 9/16 tsp salt 3825 g icing sugar 114¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 114¾ large eggs and 8606¼ g sugar, caster until pale and frothy (2 mins) Add 4590 ml double cream and whisk 2 mins Melt 2868¾ g butter, cubed in a small saucepan Add 382½ g poppy seeds and 114¾ lemons, zested and set aside Sift 6502½ g flour, plain, 47 13/16 tsp baking powder and 9 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3825 g icing sugar and 114¾ 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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