Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 200 +
Ingredients
75 large eggs 5625 g sugar, caster 3000 ml double cream 1875 g butter, cubed 250 g poppy seeds 75 lemons, zested 4250 g flour, plain 31¼ tsp baking powder 6¼ tsp salt 2500 g icing sugar 75 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 75 large eggs and 5625 g sugar, caster until pale and frothy (2 mins) Add 3000 ml double cream and whisk 2 mins Melt 1875 g butter, cubed in a small saucepan Add 250 g poppy seeds and 75 lemons, zested and set aside Sift 4250 g flour, plain, 31¼ tsp baking powder and 6¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2500 g icing sugar and 75 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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