Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 318 +
Ingredients
119¼ large eggs 8943¾ g sugar, caster 4770 ml double cream 2981¼ g butter, cubed 397½ g poppy seeds 119¼ lemons, zested 6757½ g flour, plain 49 11/16 tsp baking powder 9 15/16 tsp salt 3975 g icing sugar 119¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 119¼ large eggs and 8943¾ g sugar, caster until pale and frothy (2 mins) Add 4770 ml double cream and whisk 2 mins Melt 2981¼ g butter, cubed in a small saucepan Add 397½ g poppy seeds and 119¼ lemons, zested and set aside Sift 6757½ g flour, plain, 49 11/16 tsp baking powder and 9 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3975 g icing sugar and 119¼ 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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