Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 267 +
Ingredients
100⅛ large eggs 7509⅜ g sugar, caster 4005 ml double cream 2503⅛ g butter, cubed 333¾ g poppy seeds 100⅛ lemons, zested 5673¾ g flour, plain 41 5/7 tsp baking powder 8⅓ tsp salt 3337½ g icing sugar 100⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 100⅛ large eggs and 7509⅜ g sugar, caster until pale and frothy (2 mins) Add 4005 ml double cream and whisk 2 mins Melt 2503⅛ g butter, cubed in a small saucepan Add 333¾ g poppy seeds and 100⅛ lemons, zested and set aside Sift 5673¾ g flour, plain, 41 5/7 tsp baking powder and 8⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3337½ g icing sugar and 100⅛ 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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