Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 362 +
Ingredients
135¾ large eggs 10181¼ g sugar, caster 5430 ml double cream 3393¾ g butter, cubed 452½ g poppy seeds 135¾ lemons, zested 7692½ g flour, plain 56 9/16 tsp baking powder 11 5/16 tsp salt 4525 g icing sugar 135¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 135¾ large eggs and 10181¼ g sugar, caster until pale and frothy (2 mins) Add 5430 ml double cream and whisk 2 mins Melt 3393¾ g butter, cubed in a small saucepan Add 452½ g poppy seeds and 135¾ lemons, zested and set aside Sift 7692½ g flour, plain, 56 9/16 tsp baking powder and 11 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4525 g icing sugar and 135¾ 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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