Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 394 +
Ingredients
147¾ large eggs 11081¼ g sugar, caster 5910 ml double cream 3693¾ g butter, cubed 492½ g poppy seeds 147¾ lemons, zested 8372½ g flour, plain 61 9/16 tsp baking powder 12 5/16 tsp salt 4925 g icing sugar 147¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 147¾ large eggs and 11081¼ g sugar, caster until pale and frothy (2 mins) Add 5910 ml double cream and whisk 2 mins Melt 3693¾ g butter, cubed in a small saucepan Add 492½ g poppy seeds and 147¾ lemons, zested and set aside Sift 8372½ g flour, plain, 61 9/16 tsp baking powder and 12 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4925 g icing sugar and 147¾ 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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