Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 104 +
Ingredients
39 large eggs 2925 g sugar, caster 1560 ml double cream 975 g butter, cubed 130 g poppy seeds 39 lemons, zested 2210 g flour, plain 16¼ tsp baking powder 3¼ tsp salt 1300 g icing sugar 39 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 39 large eggs and 2925 g sugar, caster until pale and frothy (2 mins) Add 1560 ml double cream and whisk 2 mins Melt 975 g butter, cubed in a small saucepan Add 130 g poppy seeds and 39 lemons, zested and set aside Sift 2210 g flour, plain, 16¼ tsp baking powder and 3¼ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1300 g icing sugar and 39 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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