Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 84 +
Ingredients
31½ large eggs 2362½ g sugar, caster 1260 ml double cream 787½ g butter, cubed 105 g poppy seeds 31½ lemons, zested 1785 g flour, plain 13⅛ tsp baking powder 2⅝ tsp salt 1050 g icing sugar 31½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 31½ large eggs and 2362½ g sugar, caster until pale and frothy (2 mins) Add 1260 ml double cream and whisk 2 mins Melt 787½ g butter, cubed in a small saucepan Add 105 g poppy seeds and 31½ lemons, zested and set aside Sift 1785 g flour, plain, 13⅛ tsp baking powder and 2⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1050 g icing sugar and 31½ 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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