Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 398 +
Ingredients
149¼ large eggs 11193¾ g sugar, caster 5970 ml double cream 3731¼ g butter, cubed 497½ g poppy seeds 149¼ lemons, zested 8457½ g flour, plain 62 3/16 tsp baking powder 12 7/16 tsp salt 4975 g icing sugar 149¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 149¼ large eggs and 11193¾ g sugar, caster until pale and frothy (2 mins) Add 5970 ml double cream and whisk 2 mins Melt 3731¼ g butter, cubed in a small saucepan Add 497½ g poppy seeds and 149¼ lemons, zested and set aside Sift 8457½ g flour, plain, 62 3/16 tsp baking powder and 12 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4975 g icing sugar and 149¼ 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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