Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 276 +
Ingredients
103½ large eggs 7762½ g sugar, caster 4140 ml double cream 2587½ g butter, cubed 345 g poppy seeds 103½ lemons, zested 5865 g flour, plain 43⅛ tsp baking powder 8⅝ tsp salt 3450 g icing sugar 103½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 103½ large eggs and 7762½ g sugar, caster until pale and frothy (2 mins) Add 4140 ml double cream and whisk 2 mins Melt 2587½ g butter, cubed in a small saucepan Add 345 g poppy seeds and 103½ lemons, zested and set aside Sift 5865 g flour, plain, 43⅛ tsp baking powder and 8⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3450 g icing sugar and 103½ 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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