Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 74 +
Ingredients
27¾ large eggs 2081¼ g sugar, caster 1110 ml double cream 693¾ g butter, cubed 92½ g poppy seeds 27¾ lemons, zested 1572½ g flour, plain 11 9/16 tsp baking powder 2 5/16 tsp salt 925 g icing sugar 27¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 27¾ large eggs and 2081¼ g sugar, caster until pale and frothy (2 mins) Add 1110 ml double cream and whisk 2 mins Melt 693¾ g butter, cubed in a small saucepan Add 92½ g poppy seeds and 27¾ lemons, zested and set aside Sift 1572½ g flour, plain, 11 9/16 tsp baking powder and 2 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 925 g icing sugar and 27¾ 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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