Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 86 +
Ingredients
32¼ large eggs 2418¾ g sugar, caster 1290 ml double cream 806¼ g butter, cubed 107½ g poppy seeds 32¼ lemons, zested 1827½ g flour, plain 13 7/16 tsp baking powder 2 11/16 tsp salt 1075 g icing sugar 32¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 32¼ large eggs and 2418¾ g sugar, caster until pale and frothy (2 mins) Add 1290 ml double cream and whisk 2 mins Melt 806¼ g butter, cubed in a small saucepan Add 107½ g poppy seeds and 32¼ lemons, zested and set aside Sift 1827½ g flour, plain, 13 7/16 tsp baking powder and 2 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1075 g icing sugar and 32¼ 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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