Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 400 +
Ingredients
150 large eggs 11250 g sugar, caster 6000 ml double cream 3750 g butter, cubed 500 g poppy seeds 150 lemons, zested 8500 g flour, plain 62½ tsp baking powder 12½ tsp salt 5000 g icing sugar 150 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 150 large eggs and 11250 g sugar, caster until pale and frothy (2 mins) Add 6000 ml double cream and whisk 2 mins Melt 3750 g butter, cubed in a small saucepan Add 500 g poppy seeds and 150 lemons, zested and set aside Sift 8500 g flour, plain, 62½ tsp baking powder and 12½ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5000 g icing sugar and 150 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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