Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 338 +
Ingredients
126¾ large eggs 9506¼ g sugar, caster 5070 ml double cream 3168¾ g butter, cubed 422½ g poppy seeds 126¾ lemons, zested 7182½ g flour, plain 52 13/16 tsp baking powder 10 9/16 tsp salt 4225 g icing sugar 126¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 126¾ large eggs and 9506¼ g sugar, caster until pale and frothy (2 mins) Add 5070 ml double cream and whisk 2 mins Melt 3168¾ g butter, cubed in a small saucepan Add 422½ g poppy seeds and 126¾ lemons, zested and set aside Sift 7182½ g flour, plain, 52 13/16 tsp baking powder and 10 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4225 g icing sugar and 126¾ 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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