Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 269 +
Ingredients
100⅞ large eggs 7565⅝ g sugar, caster 4035 ml double cream 2521⅞ g butter, cubed 336¼ g poppy seeds 100⅞ lemons, zested 5716¼ g flour, plain 42 tsp baking powder 8⅖ tsp salt 3362½ g icing sugar 100⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 100⅞ large eggs and 7565⅝ g sugar, caster until pale and frothy (2 mins) Add 4035 ml double cream and whisk 2 mins Melt 2521⅞ g butter, cubed in a small saucepan Add 336¼ g poppy seeds and 100⅞ lemons, zested and set aside Sift 5716¼ g flour, plain, 42 tsp baking powder and 8⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3362½ g icing sugar and 100⅞ 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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