Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 354 +
Ingredients
132¾ large eggs 9956¼ g sugar, caster 5310 ml double cream 3318¾ g butter, cubed 442½ g poppy seeds 132¾ lemons, zested 7522½ g flour, plain 55 5/16 tsp baking powder 11 1/16 tsp salt 4425 g icing sugar 132¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 132¾ large eggs and 9956¼ g sugar, caster until pale and frothy (2 mins) Add 5310 ml double cream and whisk 2 mins Melt 3318¾ g butter, cubed in a small saucepan Add 442½ g poppy seeds and 132¾ lemons, zested and set aside Sift 7522½ g flour, plain, 55 5/16 tsp baking powder and 11 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4425 g icing sugar and 132¾ 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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