Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 260 +
Ingredients
97½ large eggs 7312½ g sugar, caster 3900 ml double cream 2437½ g butter, cubed 325 g poppy seeds 97½ lemons, zested 5525 g flour, plain 40⅝ tsp baking powder 8⅛ tsp salt 3250 g icing sugar 97½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 97½ large eggs and 7312½ g sugar, caster until pale and frothy (2 mins) Add 3900 ml double cream and whisk 2 mins Melt 2437½ g butter, cubed in a small saucepan Add 325 g poppy seeds and 97½ lemons, zested and set aside Sift 5525 g flour, plain, 40⅝ tsp baking powder and 8⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3250 g icing sugar and 97½ 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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