Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 54 +
Ingredients
20¼ large eggs 1518¾ g sugar, caster 810 ml double cream 506¼ g butter, cubed 67½ g poppy seeds 20¼ lemons, zested 1147½ g flour, plain 8 7/16 tsp baking powder 1 11/16 tsp salt 675 g icing sugar 20¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 20¼ large eggs and 1518¾ g sugar, caster until pale and frothy (2 mins) Add 810 ml double cream and whisk 2 mins Melt 506¼ g butter, cubed in a small saucepan Add 67½ g poppy seeds and 20¼ lemons, zested and set aside Sift 1147½ g flour, plain, 8 7/16 tsp baking powder and 1 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 675 g icing sugar and 20¼ 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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