Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 284 +
Ingredients
106½ large eggs 7987½ g sugar, caster 4260 ml double cream 2662½ g butter, cubed 355 g poppy seeds 106½ lemons, zested 6035 g flour, plain 44⅜ tsp baking powder 8⅞ tsp salt 3550 g icing sugar 106½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 106½ large eggs and 7987½ g sugar, caster until pale and frothy (2 mins) Add 4260 ml double cream and whisk 2 mins Melt 2662½ g butter, cubed in a small saucepan Add 355 g poppy seeds and 106½ lemons, zested and set aside Sift 6035 g flour, plain, 44⅜ tsp baking powder and 8⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3550 g icing sugar and 106½ 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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