Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 164 +
Ingredients
61½ large eggs 4612½ g sugar, caster 2460 ml double cream 1537½ g butter, cubed 205 g poppy seeds 61½ lemons, zested 3485 g flour, plain 25⅝ tsp baking powder 5⅛ tsp salt 2050 g icing sugar 61½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 61½ large eggs and 4612½ g sugar, caster until pale and frothy (2 mins) Add 2460 ml double cream and whisk 2 mins Melt 1537½ g butter, cubed in a small saucepan Add 205 g poppy seeds and 61½ lemons, zested and set aside Sift 3485 g flour, plain, 25⅝ tsp baking powder and 5⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2050 g icing sugar and 61½ 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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