Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 373 +
Ingredients
139⅞ large eggs 10490⅝ g sugar, caster 5595 ml double cream 3496⅞ g butter, cubed 466¼ g poppy seeds 139⅞ lemons, zested 7926¼ g flour, plain 58 2/7 tsp baking powder 11⅔ tsp salt 4662½ g icing sugar 139⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 139⅞ large eggs and 10490⅝ g sugar, caster until pale and frothy (2 mins) Add 5595 ml double cream and whisk 2 mins Melt 3496⅞ g butter, cubed in a small saucepan Add 466¼ g poppy seeds and 139⅞ lemons, zested and set aside Sift 7926¼ g flour, plain, 58 2/7 tsp baking powder and 11⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4662½ g icing sugar and 139⅞ 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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