Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 78 +
Ingredients
29¼ large eggs 2193¾ g sugar, caster 1170 ml double cream 731¼ g butter, cubed 97½ g poppy seeds 29¼ lemons, zested 1657½ g flour, plain 12 3/16 tsp baking powder 2 7/16 tsp salt 975 g icing sugar 29¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 29¼ large eggs and 2193¾ g sugar, caster until pale and frothy (2 mins) Add 1170 ml double cream and whisk 2 mins Melt 731¼ g butter, cubed in a small saucepan Add 97½ g poppy seeds and 29¼ lemons, zested and set aside Sift 1657½ g flour, plain, 12 3/16 tsp baking powder and 2 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 975 g icing sugar and 29¼ 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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