Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 350 +
Ingredients
131¼ large eggs 9843¾ g sugar, caster 5250 ml double cream 3281¼ g butter, cubed 437½ g poppy seeds 131¼ lemons, zested 7437½ g flour, plain 54 11/16 tsp baking powder 10 15/16 tsp salt 4375 g icing sugar 131¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 131¼ large eggs and 9843¾ g sugar, caster until pale and frothy (2 mins) Add 5250 ml double cream and whisk 2 mins Melt 3281¼ g butter, cubed in a small saucepan Add 437½ g poppy seeds and 131¼ lemons, zested and set aside Sift 7437½ g flour, plain, 54 11/16 tsp baking powder and 10 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4375 g icing sugar and 131¼ 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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