Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 100 +
Ingredients
37½ large eggs 2812½ g sugar, caster 1500 ml double cream 937½ g butter, cubed 125 g poppy seeds 37½ lemons, zested 2125 g flour, plain 15⅝ tsp baking powder 3⅛ tsp salt 1250 g icing sugar 37½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 37½ large eggs and 2812½ g sugar, caster until pale and frothy (2 mins) Add 1500 ml double cream and whisk 2 mins Melt 937½ g butter, cubed in a small saucepan Add 125 g poppy seeds and 37½ lemons, zested and set aside Sift 2125 g flour, plain, 15⅝ tsp baking powder and 3⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1250 g icing sugar and 37½ 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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