Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 82 +
Ingredients
30¾ large eggs 2306¼ g sugar, caster 1230 ml double cream 768¾ g butter, cubed 102½ g poppy seeds 30¾ lemons, zested 1742½ g flour, plain 12 13/16 tsp baking powder 2 9/16 tsp salt 1025 g icing sugar 30¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 30¾ large eggs and 2306¼ g sugar, caster until pale and frothy (2 mins) Add 1230 ml double cream and whisk 2 mins Melt 768¾ g butter, cubed in a small saucepan Add 102½ g poppy seeds and 30¾ lemons, zested and set aside Sift 1742½ g flour, plain, 12 13/16 tsp baking powder and 2 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1025 g icing sugar and 30¾ 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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