Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 270 +
Ingredients
101¼ large eggs 7593¾ g sugar, caster 4050 ml double cream 2531¼ g butter, cubed 337½ g poppy seeds 101¼ lemons, zested 5737½ g flour, plain 42 3/16 tsp baking powder 8 7/16 tsp salt 3375 g icing sugar 101¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 101¼ large eggs and 7593¾ g sugar, caster until pale and frothy (2 mins) Add 4050 ml double cream and whisk 2 mins Melt 2531¼ g butter, cubed in a small saucepan Add 337½ g poppy seeds and 101¼ lemons, zested and set aside Sift 5737½ g flour, plain, 42 3/16 tsp baking powder and 8 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3375 g icing sugar and 101¼ 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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