Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 268 +
Ingredients
100½ large eggs 7537½ g sugar, caster 4020 ml double cream 2512½ g butter, cubed 335 g poppy seeds 100½ lemons, zested 5695 g flour, plain 41⅞ tsp baking powder 8⅜ tsp salt 3350 g icing sugar 100½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 100½ large eggs and 7537½ g sugar, caster until pale and frothy (2 mins) Add 4020 ml double cream and whisk 2 mins Melt 2512½ g butter, cubed in a small saucepan Add 335 g poppy seeds and 100½ lemons, zested and set aside Sift 5695 g flour, plain, 41⅞ tsp baking powder and 8⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3350 g icing sugar and 100½ 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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