Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 272 +
Ingredients
102 large eggs 7650 g sugar, caster 4080 ml double cream 2550 g butter, cubed 340 g poppy seeds 102 lemons, zested 5780 g flour, plain 42½ tsp baking powder 8½ tsp salt 3400 g icing sugar 102 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 102 large eggs and 7650 g sugar, caster until pale and frothy (2 mins) Add 4080 ml double cream and whisk 2 mins Melt 2550 g butter, cubed in a small saucepan Add 340 g poppy seeds and 102 lemons, zested and set aside Sift 5780 g flour, plain, 42½ tsp baking powder and 8½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3400 g icing sugar and 102 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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