Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 280 +
Ingredients
105 large eggs 7875 g sugar, caster 4200 ml double cream 2625 g butter, cubed 350 g poppy seeds 105 lemons, zested 5950 g flour, plain 43¾ tsp baking powder 8¾ tsp salt 3500 g icing sugar 105 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 105 large eggs and 7875 g sugar, caster until pale and frothy (2 mins) Add 4200 ml double cream and whisk 2 mins Melt 2625 g butter, cubed in a small saucepan Add 350 g poppy seeds and 105 lemons, zested and set aside Sift 5950 g flour, plain, 43¾ tsp baking powder and 8¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3500 g icing sugar and 105 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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