Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 253 +
Ingredients
94⅞ large eggs 7115⅝ g sugar, caster 3795 ml double cream 2371⅞ g butter, cubed 316¼ g poppy seeds 94⅞ lemons, zested 5376¼ g flour, plain 39 8/15 tsp baking powder 7 10/11 tsp salt 3162½ g icing sugar 94⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 94⅞ large eggs and 7115⅝ g sugar, caster until pale and frothy (2 mins) Add 3795 ml double cream and whisk 2 mins Melt 2371⅞ g butter, cubed in a small saucepan Add 316¼ g poppy seeds and 94⅞ lemons, zested and set aside Sift 5376¼ g flour, plain, 39 8/15 tsp baking powder and 7 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3162½ g icing sugar and 94⅞ 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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