Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 204 +
Ingredients
76½ large eggs 5737½ g sugar, caster 3060 ml double cream 1912½ g butter, cubed 255 g poppy seeds 76½ lemons, zested 4335 g flour, plain 31⅞ tsp baking powder 6⅜ tsp salt 2550 g icing sugar 76½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 76½ large eggs and 5737½ g sugar, caster until pale and frothy (2 mins) Add 3060 ml double cream and whisk 2 mins Melt 1912½ g butter, cubed in a small saucepan Add 255 g poppy seeds and 76½ lemons, zested and set aside Sift 4335 g flour, plain, 31⅞ tsp baking powder and 6⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2550 g icing sugar and 76½ 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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