Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 352 +
Ingredients
132 large eggs 9900 g sugar, caster 5280 ml double cream 3300 g butter, cubed 440 g poppy seeds 132 lemons, zested 7480 g flour, plain 55 tsp baking powder 11 tsp salt 4400 g icing sugar 132 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 132 large eggs and 9900 g sugar, caster until pale and frothy (2 mins) Add 5280 ml double cream and whisk 2 mins Melt 3300 g butter, cubed in a small saucepan Add 440 g poppy seeds and 132 lemons, zested and set aside Sift 7480 g flour, plain, 55 tsp baking powder and 11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4400 g icing sugar and 132 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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