Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 285 +
Ingredients
106⅞ large eggs 8015⅝ g sugar, caster 4275 ml double cream 2671⅞ g butter, cubed 356¼ g poppy seeds 106⅞ lemons, zested 6056¼ g flour, plain 44 8/15 tsp baking powder 8 10/11 tsp salt 3562½ g icing sugar 106⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 106⅞ large eggs and 8015⅝ g sugar, caster until pale and frothy (2 mins) Add 4275 ml double cream and whisk 2 mins Melt 2671⅞ g butter, cubed in a small saucepan Add 356¼ g poppy seeds and 106⅞ lemons, zested and set aside Sift 6056¼ g flour, plain, 44 8/15 tsp baking powder and 8 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3562½ g icing sugar and 106⅞ 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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