Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 172 +
Ingredients
64½ large eggs 4837½ g sugar, caster 2580 ml double cream 1612½ g butter, cubed 215 g poppy seeds 64½ lemons, zested 3655 g flour, plain 26⅞ tsp baking powder 5⅜ tsp salt 2150 g icing sugar 64½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 64½ large eggs and 4837½ g sugar, caster until pale and frothy (2 mins) Add 2580 ml double cream and whisk 2 mins Melt 1612½ g butter, cubed in a small saucepan Add 215 g poppy seeds and 64½ lemons, zested and set aside Sift 3655 g flour, plain, 26⅞ tsp baking powder and 5⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2150 g icing sugar and 64½ 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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