Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 300 +
Ingredients
112½ large eggs 8437½ g sugar, caster 4500 ml double cream 2812½ g butter, cubed 375 g poppy seeds 112½ lemons, zested 6375 g flour, plain 46⅞ tsp baking powder 9⅜ tsp salt 3750 g icing sugar 112½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 112½ large eggs and 8437½ g sugar, caster until pale and frothy (2 mins) Add 4500 ml double cream and whisk 2 mins Melt 2812½ g butter, cubed in a small saucepan Add 375 g poppy seeds and 112½ lemons, zested and set aside Sift 6375 g flour, plain, 46⅞ tsp baking powder and 9⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3750 g icing sugar and 112½ 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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