Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 376 +
Ingredients
141 large eggs 10575 g sugar, caster 5640 ml double cream 3525 g butter, cubed 470 g poppy seeds 141 lemons, zested 7990 g flour, plain 58¾ tsp baking powder 11¾ tsp salt 4700 g icing sugar 141 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 141 large eggs and 10575 g sugar, caster until pale and frothy (2 mins) Add 5640 ml double cream and whisk 2 mins Melt 3525 g butter, cubed in a small saucepan Add 470 g poppy seeds and 141 lemons, zested and set aside Sift 7990 g flour, plain, 58¾ tsp baking powder and 11¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4700 g icing sugar and 141 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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