Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 70 +
Ingredients
26¼ large eggs 1968¾ g sugar, caster 1050 ml double cream 656¼ g butter, cubed 87½ g poppy seeds 26¼ lemons, zested 1487½ g flour, plain 10 15/16 tsp baking powder 2 3/16 tsp salt 875 g icing sugar 26¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 26¼ large eggs and 1968¾ g sugar, caster until pale and frothy (2 mins) Add 1050 ml double cream and whisk 2 mins Melt 656¼ g butter, cubed in a small saucepan Add 87½ g poppy seeds and 26¼ lemons, zested and set aside Sift 1487½ g flour, plain, 10 15/16 tsp baking powder and 2 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 875 g icing sugar and 26¼ 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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