Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 132 +
Ingredients
49½ large eggs 3712½ g sugar, caster 1980 ml double cream 1237½ g butter, cubed 165 g poppy seeds 49½ lemons, zested 2805 g flour, plain 20⅝ tsp baking powder 4⅛ tsp salt 1650 g icing sugar 49½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 49½ large eggs and 3712½ g sugar, caster until pale and frothy (2 mins) Add 1980 ml double cream and whisk 2 mins Melt 1237½ g butter, cubed in a small saucepan Add 165 g poppy seeds and 49½ lemons, zested and set aside Sift 2805 g flour, plain, 20⅝ tsp baking powder and 4⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1650 g icing sugar and 49½ 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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