Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 368 +
Ingredients
138 large eggs 10350 g sugar, caster 5520 ml double cream 3450 g butter, cubed 460 g poppy seeds 138 lemons, zested 7820 g flour, plain 57½ tsp baking powder 11½ tsp salt 4600 g icing sugar 138 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 138 large eggs and 10350 g sugar, caster until pale and frothy (2 mins) Add 5520 ml double cream and whisk 2 mins Melt 3450 g butter, cubed in a small saucepan Add 460 g poppy seeds and 138 lemons, zested and set aside Sift 7820 g flour, plain, 57½ tsp baking powder and 11½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4600 g icing sugar and 138 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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