Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 108 +
Ingredients
40½ large eggs 3037½ g sugar, caster 1620 ml double cream 1012½ g butter, cubed 135 g poppy seeds 40½ lemons, zested 2295 g flour, plain 16⅞ tsp baking powder 3⅜ tsp salt 1350 g icing sugar 40½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 40½ large eggs and 3037½ g sugar, caster until pale and frothy (2 mins) Add 1620 ml double cream and whisk 2 mins Melt 1012½ g butter, cubed in a small saucepan Add 135 g poppy seeds and 40½ lemons, zested and set aside Sift 2295 g flour, plain, 16⅞ tsp baking powder and 3⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1350 g icing sugar and 40½ 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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