Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 344 +
Ingredients
129 large eggs 9675 g sugar, caster 5160 ml double cream 3225 g butter, cubed 430 g poppy seeds 129 lemons, zested 7310 g flour, plain 53¾ tsp baking powder 10¾ tsp salt 4300 g icing sugar 129 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 129 large eggs and 9675 g sugar, caster until pale and frothy (2 mins) Add 5160 ml double cream and whisk 2 mins Melt 3225 g butter, cubed in a small saucepan Add 430 g poppy seeds and 129 lemons, zested and set aside Sift 7310 g flour, plain, 53¾ tsp baking powder and 10¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4300 g icing sugar and 129 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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