Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 292 +
Ingredients
109½ large eggs 8212½ g sugar, caster 4380 ml double cream 2737½ g butter, cubed 365 g poppy seeds 109½ lemons, zested 6205 g flour, plain 45⅝ tsp baking powder 9⅛ tsp salt 3650 g icing sugar 109½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 109½ large eggs and 8212½ g sugar, caster until pale and frothy (2 mins) Add 4380 ml double cream and whisk 2 mins Melt 2737½ g butter, cubed in a small saucepan Add 365 g poppy seeds and 109½ lemons, zested and set aside Sift 6205 g flour, plain, 45⅝ tsp baking powder and 9⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3650 g icing sugar and 109½ 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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