Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 196 +
Ingredients
73½ large eggs 5512½ g sugar, caster 2940 ml double cream 1837½ g butter, cubed 245 g poppy seeds 73½ lemons, zested 4165 g flour, plain 30⅝ tsp baking powder 6⅛ tsp salt 2450 g icing sugar 73½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 73½ large eggs and 5512½ g sugar, caster until pale and frothy (2 mins) Add 2940 ml double cream and whisk 2 mins Melt 1837½ g butter, cubed in a small saucepan Add 245 g poppy seeds and 73½ lemons, zested and set aside Sift 4165 g flour, plain, 30⅝ tsp baking powder and 6⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2450 g icing sugar and 73½ 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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