Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 180 +
Ingredients
67½ large eggs 5062½ g sugar, caster 2700 ml double cream 1687½ g butter, cubed 225 g poppy seeds 67½ lemons, zested 3825 g flour, plain 28⅛ tsp baking powder 5⅝ tsp salt 2250 g icing sugar 67½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 67½ large eggs and 5062½ g sugar, caster until pale and frothy (2 mins) Add 2700 ml double cream and whisk 2 mins Melt 1687½ g butter, cubed in a small saucepan Add 225 g poppy seeds and 67½ lemons, zested and set aside Sift 3825 g flour, plain, 28⅛ tsp baking powder and 5⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2250 g icing sugar and 67½ 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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