Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 360 +
Ingredients
135 large eggs 10125 g sugar, caster 5400 ml double cream 3375 g butter, cubed 450 g poppy seeds 135 lemons, zested 7650 g flour, plain 56¼ tsp baking powder 11¼ tsp salt 4500 g icing sugar 135 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 135 large eggs and 10125 g sugar, caster until pale and frothy (2 mins) Add 5400 ml double cream and whisk 2 mins Melt 3375 g butter, cubed in a small saucepan Add 450 g poppy seeds and 135 lemons, zested and set aside Sift 7650 g flour, plain, 56¼ tsp baking powder and 11¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4500 g icing sugar and 135 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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