Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 277 +
Ingredients
103⅞ large eggs 7790⅝ g sugar, caster 4155 ml double cream 2596⅞ g butter, cubed 346¼ g poppy seeds 103⅞ lemons, zested 5886¼ g flour, plain 43 2/7 tsp baking powder 8⅔ tsp salt 3462½ g icing sugar 103⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 103⅞ large eggs and 7790⅝ g sugar, caster until pale and frothy (2 mins) Add 4155 ml double cream and whisk 2 mins Melt 2596⅞ g butter, cubed in a small saucepan Add 346¼ g poppy seeds and 103⅞ lemons, zested and set aside Sift 5886¼ g flour, plain, 43 2/7 tsp baking powder and 8⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3462½ g icing sugar and 103⅞ 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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