Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 372 +
Ingredients
139½ large eggs 10462½ g sugar, caster 5580 ml double cream 3487½ g butter, cubed 465 g poppy seeds 139½ lemons, zested 7905 g flour, plain 58⅛ tsp baking powder 11⅝ tsp salt 4650 g icing sugar 139½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 139½ large eggs and 10462½ g sugar, caster until pale and frothy (2 mins) Add 5580 ml double cream and whisk 2 mins Melt 3487½ g butter, cubed in a small saucepan Add 465 g poppy seeds and 139½ lemons, zested and set aside Sift 7905 g flour, plain, 58⅛ tsp baking powder and 11⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4650 g icing sugar and 139½ 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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