Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 380 +
Ingredients
142½ large eggs 10687½ g sugar, caster 5700 ml double cream 3562½ g butter, cubed 475 g poppy seeds 142½ lemons, zested 8075 g flour, plain 59⅜ tsp baking powder 11⅞ tsp salt 4750 g icing sugar 142½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 142½ large eggs and 10687½ g sugar, caster until pale and frothy (2 mins) Add 5700 ml double cream and whisk 2 mins Melt 3562½ g butter, cubed in a small saucepan Add 475 g poppy seeds and 142½ lemons, zested and set aside Sift 8075 g flour, plain, 59⅜ tsp baking powder and 11⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4750 g icing sugar and 142½ 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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