Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 366 +
Ingredients
137¼ large eggs 10293¾ g sugar, caster 5490 ml double cream 3431¼ g butter, cubed 457½ g poppy seeds 137¼ lemons, zested 7777½ g flour, plain 57 3/16 tsp baking powder 11 7/16 tsp salt 4575 g icing sugar 137¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 137¼ large eggs and 10293¾ g sugar, caster until pale and frothy (2 mins) Add 5490 ml double cream and whisk 2 mins Melt 3431¼ g butter, cubed in a small saucepan Add 457½ g poppy seeds and 137¼ lemons, zested and set aside Sift 7777½ g flour, plain, 57 3/16 tsp baking powder and 11 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4575 g icing sugar and 137¼ 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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