Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 326 +
Ingredients
122¼ large eggs 9168¾ g sugar, caster 4890 ml double cream 3056¼ g butter, cubed 407½ g poppy seeds 122¼ lemons, zested 6927½ g flour, plain 50 15/16 tsp baking powder 10 3/16 tsp salt 4075 g icing sugar 122¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 122¼ large eggs and 9168¾ g sugar, caster until pale and frothy (2 mins) Add 4890 ml double cream and whisk 2 mins Melt 3056¼ g butter, cubed in a small saucepan Add 407½ g poppy seeds and 122¼ lemons, zested and set aside Sift 6927½ g flour, plain, 50 15/16 tsp baking powder and 10 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4075 g icing sugar and 122¼ 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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