Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 197 +
Ingredients
73⅞ large eggs 5540⅝ g sugar, caster 2955 ml double cream 1846⅞ g butter, cubed 246¼ g poppy seeds 73⅞ lemons, zested 4186¼ g flour, plain 30 7/9 tsp baking powder 6 2/13 tsp salt 2462½ g icing sugar 73⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 73⅞ large eggs and 5540⅝ g sugar, caster until pale and frothy (2 mins) Add 2955 ml double cream and whisk 2 mins Melt 1846⅞ g butter, cubed in a small saucepan Add 246¼ g poppy seeds and 73⅞ lemons, zested and set aside Sift 4186¼ g flour, plain, 30 7/9 tsp baking powder and 6 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2462½ g icing sugar and 73⅞ 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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