Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 378 +
Ingredients
141¾ large eggs 10631¼ g sugar, caster 5670 ml double cream 3543¾ g butter, cubed 472½ g poppy seeds 141¾ lemons, zested 8032½ g flour, plain 59 1/16 tsp baking powder 11 13/16 tsp salt 4725 g icing sugar 141¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 141¾ large eggs and 10631¼ g sugar, caster until pale and frothy (2 mins) Add 5670 ml double cream and whisk 2 mins Melt 3543¾ g butter, cubed in a small saucepan Add 472½ g poppy seeds and 141¾ lemons, zested and set aside Sift 8032½ g flour, plain, 59 1/16 tsp baking powder and 11 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4725 g icing sugar and 141¾ 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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