Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 156 +
Ingredients
58½ large eggs 4387½ g sugar, caster 2340 ml double cream 1462½ g butter, cubed 195 g poppy seeds 58½ lemons, zested 3315 g flour, plain 24⅜ tsp baking powder 4⅞ tsp salt 1950 g icing sugar 58½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 58½ large eggs and 4387½ g sugar, caster until pale and frothy (2 mins) Add 2340 ml double cream and whisk 2 mins Melt 1462½ g butter, cubed in a small saucepan Add 195 g poppy seeds and 58½ lemons, zested and set aside Sift 3315 g flour, plain, 24⅜ tsp baking powder and 4⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1950 g icing sugar and 58½ 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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