Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 296 +
Ingredients
111 large eggs 8325 g sugar, caster 4440 ml double cream 2775 g butter, cubed 370 g poppy seeds 111 lemons, zested 6290 g flour, plain 46¼ tsp baking powder 9¼ tsp salt 3700 g icing sugar 111 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 111 large eggs and 8325 g sugar, caster until pale and frothy (2 mins) Add 4440 ml double cream and whisk 2 mins Melt 2775 g butter, cubed in a small saucepan Add 370 g poppy seeds and 111 lemons, zested and set aside Sift 6290 g flour, plain, 46¼ tsp baking powder and 9¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3700 g icing sugar and 111 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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