Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 396 +
Ingredients
148½ large eggs 11137½ g sugar, caster 5940 ml double cream 3712½ g butter, cubed 495 g poppy seeds 148½ lemons, zested 8415 g flour, plain 61⅞ tsp baking powder 12⅜ tsp salt 4950 g icing sugar 148½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 148½ large eggs and 11137½ g sugar, caster until pale and frothy (2 mins) Add 5940 ml double cream and whisk 2 mins Melt 3712½ g butter, cubed in a small saucepan Add 495 g poppy seeds and 148½ lemons, zested and set aside Sift 8415 g flour, plain, 61⅞ tsp baking powder and 12⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4950 g icing sugar and 148½ 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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