Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 252 +
Ingredients
94½ large eggs 7087½ g sugar, caster 3780 ml double cream 2362½ g butter, cubed 315 g poppy seeds 94½ lemons, zested 5355 g flour, plain 39⅜ tsp baking powder 7⅞ tsp salt 3150 g icing sugar 94½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 94½ large eggs and 7087½ g sugar, caster until pale and frothy (2 mins) Add 3780 ml double cream and whisk 2 mins Melt 2362½ g butter, cubed in a small saucepan Add 315 g poppy seeds and 94½ lemons, zested and set aside Sift 5355 g flour, plain, 39⅜ tsp baking powder and 7⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3150 g icing sugar and 94½ 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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