Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 356 +
Ingredients
133½ large eggs 10012½ g sugar, caster 5340 ml double cream 3337½ g butter, cubed 445 g poppy seeds 133½ lemons, zested 7565 g flour, plain 55⅝ tsp baking powder 11⅛ tsp salt 4450 g icing sugar 133½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 133½ large eggs and 10012½ g sugar, caster until pale and frothy (2 mins) Add 5340 ml double cream and whisk 2 mins Melt 3337½ g butter, cubed in a small saucepan Add 445 g poppy seeds and 133½ lemons, zested and set aside Sift 7565 g flour, plain, 55⅝ tsp baking powder and 11⅛ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4450 g icing sugar and 133½ 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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