Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 340 +
Ingredients
127½ large eggs 9562½ g sugar, caster 5100 ml double cream 3187½ g butter, cubed 425 g poppy seeds 127½ lemons, zested 7225 g flour, plain 53⅛ tsp baking powder 10⅝ tsp salt 4250 g icing sugar 127½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 127½ large eggs and 9562½ g sugar, caster until pale and frothy (2 mins) Add 5100 ml double cream and whisk 2 mins Melt 3187½ g butter, cubed in a small saucepan Add 425 g poppy seeds and 127½ lemons, zested and set aside Sift 7225 g flour, plain, 53⅛ tsp baking powder and 10⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4250 g icing sugar and 127½ 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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