Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 304 +
Ingredients
114 large eggs 8550 g sugar, caster 4560 ml double cream 2850 g butter, cubed 380 g poppy seeds 114 lemons, zested 6460 g flour, plain 47½ tsp baking powder 9½ tsp salt 3800 g icing sugar 114 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 114 large eggs and 8550 g sugar, caster until pale and frothy (2 mins) Add 4560 ml double cream and whisk 2 mins Melt 2850 g butter, cubed in a small saucepan Add 380 g poppy seeds and 114 lemons, zested and set aside Sift 6460 g flour, plain, 47½ tsp baking powder and 9½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3800 g icing sugar and 114 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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