Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 62 +
Ingredients
23¼ large eggs 1743¾ g sugar, caster 930 ml double cream 581¼ g butter, cubed 77½ g poppy seeds 23¼ lemons, zested 1317½ g flour, plain 9 11/16 tsp baking powder 1 15/16 tsp salt 775 g icing sugar 23¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 23¼ large eggs and 1743¾ g sugar, caster until pale and frothy (2 mins) Add 930 ml double cream and whisk 2 mins Melt 581¼ g butter, cubed in a small saucepan Add 77½ g poppy seeds and 23¼ lemons, zested and set aside Sift 1317½ g flour, plain, 9 11/16 tsp baking powder and 1 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 775 g icing sugar and 23¼ 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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