Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 332 +
Ingredients
124½ large eggs 9337½ g sugar, caster 4980 ml double cream 3112½ g butter, cubed 415 g poppy seeds 124½ lemons, zested 7055 g flour, plain 51⅞ tsp baking powder 10⅜ tsp salt 4150 g icing sugar 124½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 124½ large eggs and 9337½ g sugar, caster until pale and frothy (2 mins) Add 4980 ml double cream and whisk 2 mins Melt 3112½ g butter, cubed in a small saucepan Add 415 g poppy seeds and 124½ lemons, zested and set aside Sift 7055 g flour, plain, 51⅞ tsp baking powder and 10⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4150 g icing sugar and 124½ 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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