Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 228 +
Ingredients
85½ large eggs 6412½ g sugar, caster 3420 ml double cream 2137½ g butter, cubed 285 g poppy seeds 85½ lemons, zested 4845 g flour, plain 35⅝ tsp baking powder 7⅛ tsp salt 2850 g icing sugar 85½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 85½ large eggs and 6412½ g sugar, caster until pale and frothy (2 mins) Add 3420 ml double cream and whisk 2 mins Melt 2137½ g butter, cubed in a small saucepan Add 285 g poppy seeds and 85½ lemons, zested and set aside Sift 4845 g flour, plain, 35⅝ tsp baking powder and 7⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2850 g icing sugar and 85½ 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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