Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 140 +
Ingredients
52½ large eggs 3937½ g sugar, caster 2100 ml double cream 1312½ g butter, cubed 175 g poppy seeds 52½ lemons, zested 2975 g flour, plain 21⅞ tsp baking powder 4⅜ tsp salt 1750 g icing sugar 52½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 52½ large eggs and 3937½ g sugar, caster until pale and frothy (2 mins) Add 2100 ml double cream and whisk 2 mins Melt 1312½ g butter, cubed in a small saucepan Add 175 g poppy seeds and 52½ lemons, zested and set aside Sift 2975 g flour, plain, 21⅞ tsp baking powder and 4⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1750 g icing sugar and 52½ 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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