Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 66 +
Ingredients
24¾ large eggs 1856¼ g sugar, caster 990 ml double cream 618¾ g butter, cubed 82½ g poppy seeds 24¾ lemons, zested 1402½ g flour, plain 10 5/16 tsp baking powder 2 1/16 tsp salt 825 g icing sugar 24¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 24¾ large eggs and 1856¼ g sugar, caster until pale and frothy (2 mins) Add 990 ml double cream and whisk 2 mins Melt 618¾ g butter, cubed in a small saucepan Add 82½ g poppy seeds and 24¾ lemons, zested and set aside Sift 1402½ g flour, plain, 10 5/16 tsp baking powder and 2 1/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 825 g icing sugar and 24¾ 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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