Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 392 +
Ingredients
147 large eggs 11025 g sugar, caster 5880 ml double cream 3675 g butter, cubed 490 g poppy seeds 147 lemons, zested 8330 g flour, plain 61¼ tsp baking powder 12¼ tsp salt 4900 g icing sugar 147 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 147 large eggs and 11025 g sugar, caster until pale and frothy (2 mins) Add 5880 ml double cream and whisk 2 mins Melt 3675 g butter, cubed in a small saucepan Add 490 g poppy seeds and 147 lemons, zested and set aside Sift 8330 g flour, plain, 61¼ tsp baking powder and 12¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4900 g icing sugar and 147 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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