Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 92 +
Ingredients
34½ large eggs 2587½ g sugar, caster 1380 ml double cream 862½ g butter, cubed 115 g poppy seeds 34½ lemons, zested 1955 g flour, plain 14⅜ tsp baking powder 2⅞ tsp salt 1150 g icing sugar 34½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 34½ large eggs and 2587½ g sugar, caster until pale and frothy (2 mins) Add 1380 ml double cream and whisk 2 mins Melt 862½ g butter, cubed in a small saucepan Add 115 g poppy seeds and 34½ lemons, zested and set aside Sift 1955 g flour, plain, 14⅜ tsp baking powder and 2⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1150 g icing sugar and 34½ 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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