Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 244 +
Ingredients
91½ large eggs 6862½ g sugar, caster 3660 ml double cream 2287½ g butter, cubed 305 g poppy seeds 91½ lemons, zested 5185 g flour, plain 38⅛ tsp baking powder 7⅝ tsp salt 3050 g icing sugar 91½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 91½ large eggs and 6862½ g sugar, caster until pale and frothy (2 mins) Add 3660 ml double cream and whisk 2 mins Melt 2287½ g butter, cubed in a small saucepan Add 305 g poppy seeds and 91½ lemons, zested and set aside Sift 5185 g flour, plain, 38⅛ tsp baking powder and 7⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3050 g icing sugar and 91½ 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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