Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 324 +
Ingredients
121½ large eggs 9112½ g sugar, caster 4860 ml double cream 3037½ g butter, cubed 405 g poppy seeds 121½ lemons, zested 6885 g flour, plain 50⅝ tsp baking powder 10⅛ tsp salt 4050 g icing sugar 121½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 121½ large eggs and 9112½ g sugar, caster until pale and frothy (2 mins) Add 4860 ml double cream and whisk 2 mins Melt 3037½ g butter, cubed in a small saucepan Add 405 g poppy seeds and 121½ lemons, zested and set aside Sift 6885 g flour, plain, 50⅝ tsp baking powder and 10⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4050 g icing sugar and 121½ 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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