Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 94 +
Ingredients
35¼ large eggs 2643¾ g sugar, caster 1410 ml double cream 881¼ g butter, cubed 117½ g poppy seeds 35¼ lemons, zested 1997½ g flour, plain 14 11/16 tsp baking powder 2 15/16 tsp salt 1175 g icing sugar 35¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 35¼ large eggs and 2643¾ g sugar, caster until pale and frothy (2 mins) Add 1410 ml double cream and whisk 2 mins Melt 881¼ g butter, cubed in a small saucepan Add 117½ g poppy seeds and 35¼ lemons, zested and set aside Sift 1997½ g flour, plain, 14 11/16 tsp baking powder and 2 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1175 g icing sugar and 35¼ 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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