Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 148 +
Ingredients
55½ large eggs 4162½ g sugar, caster 2220 ml double cream 1387½ g butter, cubed 185 g poppy seeds 55½ lemons, zested 3145 g flour, plain 23⅛ tsp baking powder 4⅝ tsp salt 1850 g icing sugar 55½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 55½ large eggs and 4162½ g sugar, caster until pale and frothy (2 mins) Add 2220 ml double cream and whisk 2 mins Melt 1387½ g butter, cubed in a small saucepan Add 185 g poppy seeds and 55½ lemons, zested and set aside Sift 3145 g flour, plain, 23⅛ tsp baking powder and 4⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1850 g icing sugar and 55½ 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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