Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 262 +
Ingredients
98¼ large eggs 7368¾ g sugar, caster 3930 ml double cream 2456¼ g butter, cubed 327½ g poppy seeds 98¼ lemons, zested 5567½ g flour, plain 40 15/16 tsp baking powder 8 3/16 tsp salt 3275 g icing sugar 98¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 98¼ large eggs and 7368¾ g sugar, caster until pale and frothy (2 mins) Add 3930 ml double cream and whisk 2 mins Melt 2456¼ g butter, cubed in a small saucepan Add 327½ g poppy seeds and 98¼ lemons, zested and set aside Sift 5567½ g flour, plain, 40 15/16 tsp baking powder and 8 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3275 g icing sugar and 98¼ 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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