Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 390 +
Ingredients
146¼ large eggs 10968¾ g sugar, caster 5850 ml double cream 3656¼ g butter, cubed 487½ g poppy seeds 146¼ lemons, zested 8287½ g flour, plain 60 15/16 tsp baking powder 12 3/16 tsp salt 4875 g icing sugar 146¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 146¼ large eggs and 10968¾ g sugar, caster until pale and frothy (2 mins) Add 5850 ml double cream and whisk 2 mins Melt 3656¼ g butter, cubed in a small saucepan Add 487½ g poppy seeds and 146¼ lemons, zested and set aside Sift 8287½ g flour, plain, 60 15/16 tsp baking powder and 12 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4875 g icing sugar and 146¼ 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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