Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 342 +
Ingredients
128¼ large eggs 9618¾ g sugar, caster 5130 ml double cream 3206¼ g butter, cubed 427½ g poppy seeds 128¼ lemons, zested 7267½ g flour, plain 53 7/16 tsp baking powder 10 11/16 tsp salt 4275 g icing sugar 128¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 128¼ large eggs and 9618¾ g sugar, caster until pale and frothy (2 mins) Add 5130 ml double cream and whisk 2 mins Melt 3206¼ g butter, cubed in a small saucepan Add 427½ g poppy seeds and 128¼ lemons, zested and set aside Sift 7267½ g flour, plain, 53 7/16 tsp baking powder and 10 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4275 g icing sugar and 128¼ 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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