Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 316 +
Ingredients
118½ large eggs 8887½ g sugar, caster 4740 ml double cream 2962½ g butter, cubed 395 g poppy seeds 118½ lemons, zested 6715 g flour, plain 49⅜ tsp baking powder 9⅞ tsp salt 3950 g icing sugar 118½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 118½ large eggs and 8887½ g sugar, caster until pale and frothy (2 mins) Add 4740 ml double cream and whisk 2 mins Melt 2962½ g butter, cubed in a small saucepan Add 395 g poppy seeds and 118½ lemons, zested and set aside Sift 6715 g flour, plain, 49⅜ tsp baking powder and 9⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3950 g icing sugar and 118½ 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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