Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 236 +
Ingredients
88½ large eggs 6637½ g sugar, caster 3540 ml double cream 2212½ g butter, cubed 295 g poppy seeds 88½ lemons, zested 5015 g flour, plain 36⅞ tsp baking powder 7⅜ tsp salt 2950 g icing sugar 88½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 88½ large eggs and 6637½ g sugar, caster until pale and frothy (2 mins) Add 3540 ml double cream and whisk 2 mins Melt 2212½ g butter, cubed in a small saucepan Add 295 g poppy seeds and 88½ lemons, zested and set aside Sift 5015 g flour, plain, 36⅞ tsp baking powder and 7⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2950 g icing sugar and 88½ 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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