Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 124 +
Ingredients
46½ large eggs 3487½ g sugar, caster 1860 ml double cream 1162½ g butter, cubed 155 g poppy seeds 46½ lemons, zested 2635 g flour, plain 19⅜ tsp baking powder 3⅞ tsp salt 1550 g icing sugar 46½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 46½ large eggs and 3487½ g sugar, caster until pale and frothy (2 mins) Add 1860 ml double cream and whisk 2 mins Melt 1162½ g butter, cubed in a small saucepan Add 155 g poppy seeds and 46½ lemons, zested and set aside Sift 2635 g flour, plain, 19⅜ tsp baking powder and 3⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1550 g icing sugar and 46½ 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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