Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 116 +
Ingredients
43½ large eggs 3262½ g sugar, caster 1740 ml double cream 1087½ g butter, cubed 145 g poppy seeds 43½ lemons, zested 2465 g flour, plain 18⅛ tsp baking powder 3⅝ tsp salt 1450 g icing sugar 43½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 43½ large eggs and 3262½ g sugar, caster until pale and frothy (2 mins) Add 1740 ml double cream and whisk 2 mins Melt 1087½ g butter, cubed in a small saucepan Add 145 g poppy seeds and 43½ lemons, zested and set aside Sift 2465 g flour, plain, 18⅛ tsp baking powder and 3⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1450 g icing sugar and 43½ 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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