Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 265 +
Ingredients
99⅜ large eggs 7453⅛ g sugar, caster 3975 ml double cream 2484⅜ g butter, cubed 331¼ g poppy seeds 99⅜ lemons, zested 5631¼ g flour, plain 41⅖ tsp baking powder 8 2/7 tsp salt 3312½ g icing sugar 99⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 99⅜ large eggs and 7453⅛ g sugar, caster until pale and frothy (2 mins) Add 3975 ml double cream and whisk 2 mins Melt 2484⅜ g butter, cubed in a small saucepan Add 331¼ g poppy seeds and 99⅜ lemons, zested and set aside Sift 5631¼ g flour, plain, 41⅖ tsp baking powder and 8 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3312½ g icing sugar and 99⅜ 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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