Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 314 +
Ingredients
117¾ large eggs 8831¼ g sugar, caster 4710 ml double cream 2943¾ g butter, cubed 392½ g poppy seeds 117¾ lemons, zested 6672½ g flour, plain 49 1/16 tsp baking powder 9 13/16 tsp salt 3925 g icing sugar 117¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 117¾ large eggs and 8831¼ g sugar, caster until pale and frothy (2 mins) Add 4710 ml double cream and whisk 2 mins Melt 2943¾ g butter, cubed in a small saucepan Add 392½ g poppy seeds and 117¾ lemons, zested and set aside Sift 6672½ g flour, plain, 49 1/16 tsp baking powder and 9 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3925 g icing sugar and 117¾ 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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