Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 212 +
Ingredients
79½ large eggs 5962½ g sugar, caster 3180 ml double cream 1987½ g butter, cubed 265 g poppy seeds 79½ lemons, zested 4505 g flour, plain 33⅛ tsp baking powder 6⅝ tsp salt 2650 g icing sugar 79½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 79½ large eggs and 5962½ g sugar, caster until pale and frothy (2 mins) Add 3180 ml double cream and whisk 2 mins Melt 1987½ g butter, cubed in a small saucepan Add 265 g poppy seeds and 79½ lemons, zested and set aside Sift 4505 g flour, plain, 33⅛ tsp baking powder and 6⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2650 g icing sugar and 79½ 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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