Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 308 +
Ingredients
115½ large eggs 8662½ g sugar, caster 4620 ml double cream 2887½ g butter, cubed 385 g poppy seeds 115½ lemons, zested 6545 g flour, plain 48⅛ tsp baking powder 9⅝ tsp salt 3850 g icing sugar 115½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 115½ large eggs and 8662½ g sugar, caster until pale and frothy (2 mins) Add 4620 ml double cream and whisk 2 mins Melt 2887½ g butter, cubed in a small saucepan Add 385 g poppy seeds and 115½ lemons, zested and set aside Sift 6545 g flour, plain, 48⅛ tsp baking powder and 9⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3850 g icing sugar and 115½ 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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