Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 346 +
Ingredients
129¾ large eggs 9731¼ g sugar, caster 5190 ml double cream 3243¾ g butter, cubed 432½ g poppy seeds 129¾ lemons, zested 7352½ g flour, plain 54 1/16 tsp baking powder 10 13/16 tsp salt 4325 g icing sugar 129¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 129¾ large eggs and 9731¼ g sugar, caster until pale and frothy (2 mins) Add 5190 ml double cream and whisk 2 mins Melt 3243¾ g butter, cubed in a small saucepan Add 432½ g poppy seeds and 129¾ lemons, zested and set aside Sift 7352½ g flour, plain, 54 1/16 tsp baking powder and 10 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4325 g icing sugar and 129¾ 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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