Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 402 +
Ingredients
150¾ large eggs 11306¼ g sugar, caster 6030 ml double cream 3768¾ g butter, cubed 502½ g poppy seeds 150¾ lemons, zested 8542½ g flour, plain 62 13/16 tsp baking powder 12 9/16 tsp salt 5025 g icing sugar 150¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 150¾ large eggs and 11306¼ g sugar, caster until pale and frothy (2 mins) Add 6030 ml double cream and whisk 2 mins Melt 3768¾ g butter, cubed in a small saucepan Add 502½ g poppy seeds and 150¾ lemons, zested and set aside Sift 8542½ g flour, plain, 62 13/16 tsp baking powder and 12 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5025 g icing sugar and 150¾ 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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